Emirati Mardouf with Shakshuka
Mardouf brings dates into layered flatbread.
Preparation: 25 min · Cooking: 35 min · Total: 1 hr 25 min · 4 servings
Ingredients
- large eggs — 4
- medium tomatoes, diced — 2
- medium onions, finely chopped — 2
- salt for Shakshuka, to taste
- 250 g ordinary wheat flour
- 90 g smooth date paste
- 100 ml warm dough water
- 25 g ghee, total allowance — Shared across every bread for folding and cooking.
- 0.25 tsp salt for dough
- 1 tbsp vegetable oil
- garlic cloves, minced — 1
- 0.5 tsp ground turmeric
- 0.5 tsp ground cumin
- ground black pepper, to taste
- conditional extra dough water (optional)
Instructions
Prepare measured allowances
The base makes four breads with one shared egg skillet. Weigh 90 g date paste and 25 g total ghee. Share ghee between folding and griddle cooking across every bread; the separate 1 tbsp vegetable oil belongs only to Shakshuka.
Knead Mardouf
In a bowl, blend smooth date paste into the warm water until dissolved. Mix into the flour and salt. Knead for 8–10 minutes into a firm dough, adding conditional dough water a tablespoon at a time if too dry. (Do not taste raw dough). Divide into 4 balls; cover and rest for 30 minutes.
Check: Knead Mardouf: 1800 seconds
Laminate Flatbread
Roll a ball paper-thin. Spread a fraction of your 25 g ghee allocation across the surface. Fold into a square envelope. Roll each square flat to 3 mm thickness. Cook on a hot griddle for 2 minutes per side until flecked with deep golden spots, brushing lightly with the remaining part of your shared ghee allocation.
Cook Shakshuka
Heat 1 tbsp oil in a separate skillet. Sauté chopped onions and garlic until soft. Add chopped tomatoes, turmeric, ½ tsp cumin, salt, and pepper to taste. Simmer for 10 minutes until thick. Crack the 4 eggs into the sauce. Cover and cook on low for 6–8 minutes until whites are firm.
Check tomato reduction (10 minutes): 600 seconds
Check covered eggs (6 minutes; whites and yolks must be firm): 360 seconds
Verify & Serve
Ensure egg whites are completely solid and yolks are completely firm and solid throughout, while verifying flatbread layers are dry and firm. Serve immediately. Cool and store any leftovers separately in the refrigerator for up to 2 days; reheat eggs thoroughly to 74°C.
Cool and store
Divide perishable leftovers promptly into small shallow containers and refrigerate within 1 hour at or below 4°C. Use within 2 days. Do not wait for a deep pot or full platter to reach room temperature.
Serve leftovers appropriately
If reheating, heat only the needed portion at most once to 74°C throughout. Stir or turn and thermometer-check several locations, including solid or dough centres. Reheating cannot repair improper storage; discard reheated leftovers.
Tips
- Selected ingredient amounts govern scaling. Numbers in the method describe the base batch: multiply allocations and piece counts in the same ratio. Use appropriately sized pots or multiple comparable pans/batches; timers do not multiply and never guarantee readiness.
Common mistakes
- Do not treat surface colour, a timer or a dry appearance as a guarantee of safe cooking. Follow the specific centre, texture and temperature checks.
Substitutions
- Follow the approved master ingredients and quantities; changes may require different liquid amounts or cooking methods. Optional garnishes may be omitted.
Storage
Divide perishable leftovers promptly into small shallow containers and refrigerate within 1 hour at or below 4°C. Use within 2 days. Do not wait for a deep pot or full platter to reach room temperature.
Reheating
If reheating, heat only the needed portion at most once to 74°C throughout. Stir or turn and thermometer-check several locations, including solid or dough centres. Reheating cannot repair improper storage; discard reheated leftovers.
About this recipe
Mardouf brings dates into layered flatbread. Here it accompanies a separate tomato-and-egg Shakshuka skillet for a sweet and savoury pairing.
Editorial approval does not establish independent kitchen testing. Check allergens and follow safe food handling.