Marqooq

First record Philby, Arabia of the Wahhabis, 1928, pp. 208–209: "Marquq", sodden bread with onions and a rich sauce, eaten at Buraida in 1918 (A); first found

Sources

• A

  Arabia of the Wahhabis (London, Constable & Co., 1928), pp. 208-209

  Archaeological or primary source · H. St J. B. Philby · 1928 (describing a meal in 1918)

  Round 2. Primary, OCR text read (chapter on al-Qasim, pp. 208-209; page image not viewed): of the wife of Shilhub, Ibn Sa'ud's treasurer, at Buraida: "She had nevertheless a great reputation for cooking Marquq, and I…

  Round 2. Primary, OCR text read (chapter on al-Qasim, pp. 208-209; page image not viewed): of the wife of Shilhub, Ibn Sa'ud's treasurer, at Buraida: "She had nevertheless a great reputation for cooking Marquq, and I was welcome to try it if I would." Next morning: "Breakfast was served in a small outer hall and very excellent it was, though the lady's Marquq was a disappointing mess of sodden bread, flavoured with shredded onions and a rich sauce. In addition there was a great dish of rice with mutton and venison ..." Identity match: strong on name and place (a cooked dish called Marquq, a housewife's speciality, in Buraida, Qasim, Najd), partial on preparation: Philby describes soaked bread in an onion sauce and does not say the dough is cooked in the stew, nor mention meat or vegetables in it. This is plainly not Levantine marquq flatbread, which is baked and eaten dry. The visit belongs to Philby's 1918 journey (the book's own dates); the book is dated 1928 on the title page.
• A

  Arab World Cook Book

  Archaeological or primary source · Nahda Salah · 1977 (catalogue date of the scanned copy; edition not verified)

  Recipe heading and intro (OCR snippet, p. 209-210; page image not viewed): "MARGOOG — A DELICIOUS SAUDI DISH. Arabs use Qamh flour for ... the recipe obtained direct from a Saudi kitchen. MARGOOG, 10 servings: 2 cups…

  Recipe heading and intro (OCR snippet, p. 209-210; page image not viewed): "MARGOOG — A DELICIOUS SAUDI DISH. Arabs use Qamh flour for ... the recipe obtained direct from a Saudi kitchen. MARGOOG, 10 servings: 2 cups Qamh, water, salt to taste ..." Index: "Margoog 209, Margoog Dish 210".
• A

  Al-Riyadh (الرياض), no. 5864, 13 July 1984

  Archaeological or primary source · Al-Riyadh newspaper, Riyadh · 1984-07-13

  Newspaper piece listing Najdi dishes (OCR snippet): "and on al-marqooq the laughing poet says: yesterday I mourned over the marqooq, and today my tears are for the qursan". The poet is not named and the verse is not dated in the snippet.

Found by research in October 2026; awaiting editorial review.

History sources are from the atlas and not yet independently checked.