Margoog

Step 1: Mix 10 ½ oz plain flour and ½ tsp salt, add ¾ cup water and 1 tbsp vegetable oil and knead for 5 minutes into a smooth, firm dough. Cover and rest for 30 minutes so it rolls out without springing back.

Step 2: Heat 3 tbsp vegetable oil in a wide, deep pot over a medium heat and fry 2 onions for 8 minutes, until soft and golden.

Step 3: Add 4 cloves garlic, 2 tbsp bezar (Emirati spice blend) or baharat and ½ tsp ground turmeric and stir for 1 minute until fragrant, then add 2 tbsp tomato paste and cook for 2 minutes more, until it darkens.

Step 4: Add 4 tomatoes and cook for 5 minutes, until they collapse. Pour in 1.5 litres vegetable stock, add 2 dried black limes (loomi) and 1 ½ tsp salt and bring to the boil.

Step 5: Add 2 potatoes and 1 carrot and simmer for 10 minutes. Add 10 ½ oz pumpkin and 1 aubergine and simmer for 10 minutes more.

Step 6: Meanwhile divide the dough into 4. On a well-floured surface roll each piece as thin as you can, about 1 mm, until you can nearly see the worktop through it. Cut into 10 cm squares and keep them dusted with flour so they don't stick.

Step 7: Add 2 courgettes to the stew. When it is boiling again, lay the dough squares over the surface one at a time with their flour, pressing each gently under the broth before adding the next.

Step 8: Cover and simmer on a low heat for 15–20 minutes, stirring gently once or twice, until the dough is soft and translucent with no raw white centre and the sauce has thickened.

Step 9: Taste for salt, remove the dried limes if you prefer, and serve in a deep dish scattered with 1 handful fresh coriander, with 2 green chillies on the side.