How to pronounce Margoog

Margoog is written مرقوق where it comes from. In the International Phonetic Alphabet it is /marˈquːq/. In plain English letters that is mar-GOOG, with the stress on the syllable in capitals. There is no recording by a native speaker yet, so use the spelling and the IPA.

What is Margoog?

Margoog is a main dish of Saudi Arabia. Where it comes from: Najd (Riyadh). People usually eat it at lunch or dinner. Its main ingredients are wheat & flour, lamb and vegetables. It tastes savory and rich.

Where Margoog comes from

Margoog is one of 24 signature dishes of Saudi Arabia on this map. See all dishes from Riyadh.

• Kabsa كبسة · Rice dish · Najd

  Kabsa is rice cooked with meat, usually chicken, lamb or camel, in a broth seasoned with a mix of spices such as cardamom, cloves, black lime, cinnamon, saffron and bay leaf, with tomatoes and onions.

• Qursan القرصان · Bread & pastry · Najd

  Qursan are very thin, large rounds of wheat bread from Najd that are torn and soaked in a meat and vegetable broth.

• Mathlutha مثلوثة · Rice dish · Najd

  Mathlutha, also called al-badiya, is a festive platter of Najd in central Saudi Arabia whose name refers to its three parts.

• Marasee مراصيع · Snack · Najd

  Marasee, also called masabib or maraqish, is a popular light dish of Najdi cooking in central Saudi Arabia, eaten as a snack between the main meals.

• Hininy حنيني · Dessert · Najd

  Hininy is a traditional sweet of Najd made from dates, brown wheat bread or flour, ghee or butter, ground cardamom and saffron.

• Saleeg سليق · Rice dish · Hejaz (Taif and Mecca)

  Saleeg is white rice cooked slowly in chicken or meat broth and then in milk, stirred until it turns soft and creamy, and served on a large round tray with roasted chicken or lamb on top and a pool of melted ghee.

Food of Saudi Arabia

Dishes like Margoog in other countries

Same type of dish and similar main ingredients as Margoog:

• Couscous كسكس · Main dish · Maghreb, Morocco

  Couscous is tiny granules of durum wheat semolina, rolled by hand with water and steamed, usually twice, over a simmering stew in a two-part pot called a couscoussier.

• Makmoura مكمورة · Main dish · Irbid, Jordan

  Makmoura is an old Jordanian country dish of the rural north, especially Ramtha, Huwwara and the villages of the north of Irbid governorate.

• Van kahvaltısı · Main dish · Van, Türkiye

  Van kahvaltısı, the breakfast of Van, is a famous spread from the city on Lake Van in eastern Turkey.

• Chudu чуду · Bread & pastry · Dagestan, Russia

  Chudu is a stuffed flatbread of the peoples of Dagestan, part of Dargin and other national cuisines of the republic on the Caspian shore of the Caucasus.