Al-Margaouq

Al-Margaouq (Saudi Arabian Wheat, Vegetable and Pasta Stew)

Al-Margaouq is a hearty Saudi stew that combines tender wheat berries, silky eggplant and zucchini, and short pasta in a warm tomato-broth base. It is the kind of comforting one-pot meal served across Saudi homes, often alongside plain rice or warm flatbread.

Prep

20 min

Cook

70 min

Total

90 min

Serves

4 to 6

Difficulty

Easy

Recipe ingredients

• •200 g (7 oz) whole wheat berries, hulled, soaked; or use 150 g pearled durum/farro as a quicker substitute
• •2 tbsp olive oil
• •1 large onion, finely chopped
• •3 cloves garlic, minced
• •400 g (14 oz) tomatoes, ripe, finely chopped (or 1 x 400 g can crushed tomatoes)
• •1 tbsp tomato paste
• •1 tsp ground cumin
• •1 tsp ground coriander
• •0.5 tsp ground turmeric
• •1 tsp salt, adjust to taste
• •0.5 tsp black pepper
• •1 litre (4 cups) hot water or light stock, use stock if available for deeper flavor
• •2 medium eggplants, cut into 2.5 cm (1 in) cubes; salted and rested 20 min if desired to reduce bitterness
• •2 medium zucchini, cut into 2.5 cm (1 in) cubes
• •150 g (5 oz) small pasta, ditalini, small macaroni or orecchiette; or break spaghetti into 2.5 cm pieces as is common in Saudi homes
• •30 g (¼ cup) fresh parsley or cilantro, chopped, for finishing
• •1 tbsp lemon juice, optional, brightens the broth

Steps

1. 1 Soak the wheat: place 200 g wheat berries in plenty of cold water for at least 4 hours, or overnight. Drain before cooking. (If using pearled durum/farro, soak 30 min and shorten later simmer time.)
2. 2 Render the base: heat 2 tbsp olive oil in a heavy pot over medium heat. Add the chopped onion and cook 6 to 8 minutes until soft and translucent, then stir in the minced garlic for 30 seconds until fragrant.
3. 3 Build the broth: add the chopped tomatoes and 1 tbsp tomato paste; cook 5 minutes, stirring, until the mixture thickens slightly. Stir in 1 tsp cumin, 1 tsp coriander, 0.5 tsp turmeric, 1 tsp salt and 0.5 tsp black pepper.
4. 4 Cook the wheat: pour in 1 litre hot water (or stock), add the drained wheat, bring to a boil, then reduce to a gentle simmer. Cover and cook 25 to 35 minutes, until the wheat is tender but still chewy. (Pearled substitute will need only about 15 to 20 minutes.)
5. 5 Add the vegetables: stir in the cubed eggplant and zucchini, re-cover, and simmer 15 to 18 minutes, until the vegetables are completely soft and almost falling apart; this silky texture is characteristic of the dish.
6. 6 Cook the pasta: stir in 150 g small pasta and simmer uncovered 8 to 10 minutes, until the pasta is al dente and the stew has thickened to a brothy, spoonable consistency. Add a splash of hot water if it thickens too much.
7. 7 Finish and serve: taste and adjust salt. Off the heat, stir in 1 tbsp lemon juice (if using) and the chopped parsley or cilantro. Ladle into bowls and serve hot, traditionally alongside plain basmati rice or warm flatbread.
8. 8 Doneness cues: wheat should be tender when bitten (no hard center), eggplant and zucchini should mash easily with the back of a spoon, and pasta should be cooked through but still hold its shape. If reheating the next day, add a little water as the stew thickens further on standing.