For the light dough:

½ cup whole wheat flour

2 tbsp oat flour (optional)

⅓ cup warm water

Pinch of salt

For the stew:

250g lean ground beef or boiled beef cubes

1 small onion, chopped

1 zucchini, chopped

1 carrot, sliced

1 small potato, cubed

½ cup eggplant, cubed

1 tomato, chopped

1 tsp tomato paste

2 cups beef broth or water

1 tsp mixed Arabic spices

Pinch of cinnamon

Salt and pepper to taste

1 tsp olive oil

Fresh parsley or dill for garnish

Prepare the dough: Mix whole wheat and oat flours with salt and water to form a soft dough. Let rest 10–15 minutes. Roll out thinly and cut into small strips.

Cook the beef: In a nonstick pot, heat olive oil and sauté onion. Add the beef and cook until browned

Add chopped vegetables, tomato, tomato paste, and spices. Mix well.

Pour in broth and let simmer for 10 minutes

Add the dough strips and simmer for 20–25 minutes until fully cooked and broth thickens

Garnish with fresh herbs and serve warm.