A very traditional recipe dedicated to the first Saudi restaurant in England

This is Chef Aymen’s recipe that he lovingly shared for my debut cookbook.

Marqooq is named after the special wholemeal dough that is hand pulled and stretched until thin, cut into discs and traditionally cooked in a very fragrant meaty broth with lots of autumnal vegetables, marking the change of seasons as it starts to get a bit cooler.

Marqooq is a well-known dish, eaten especially during Ramadan due to its comforting and soul-warming nature, just the kin