A classic of Saudi Bedouin cooking, marqouqa is made by simmering diced lamb in a spiced stew, then thickening it with pieces of thin flatbread. A pressure cooker makes this dish easier to prepare at home.
Heat the olive oil in a pressure cooker and sear the diced lamb until browned on all sides.
Add the onion and garlic and sauté for a few minutes. Stir in the tomato, cumin, cinnamon, and red pepper flakes.
Add the salt and water and close the lid. Once it comes to a boil, reduce the heat to low and cook for 25 minutes.
Once the pressure has released and the steam has subsided, open the lid. Add the torn flatbread pieces to the stew and simmer for 5 more minutes. Serve hot.
Add the flatbread pieces just before serving; if added too early, they will break down completely. Allergen: contains wheat (gluten).
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