Street food in Qatar: Traditional Arabic Crepe (Kubos Regag) in Soug Waqif Doha

Heat olive oil in a large pot over medium heat until shimmering.

Add chopped onions and sauté until translucent, about 5 minutes.

Stir in minced garlic and cook until fragrant, about 1 minute.

Add lamb pieces and brown on all sides, about 5-7 minutes.

Sprinkle in cumin, coriander, turmeric, black pepper, and salt; stir to coat the meat.

Add chopped tomatoes and cook until softened, about 3-4 minutes.

Pour in water to cover the meat and bring to a boil.

Reduce heat to low, cover, and simmer for 1 hour, stirring occasionally.

Add chickpeas, carrots, and potatoes; stir to combine.

Add bay leaves and continue to simmer for another 30-40 minutes, until vegetables are tender.

Stir in lemon juice and adjust seasoning if necessary.

Remove from heat and let rest for 10 minutes before serving.

Garnish with fresh parsley before serving.

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