Maraq — Print Recipe — The Culinary Codex

A clear, intensely flavored bone broth simmered for hours with cumin, turmeric, and black pepper. This healing Yemeni soup is served before meals to warm the stomach and is considered medicine in a bowl.

Ingredients

1kg lamb bones with some meat
2 onions, halved
4 cloves garlic
2 tsp cumin seeds
1 tsp turmeric
1 tsp black peppercorns
2 dried limes
3 cardamom pods
1 cinnamon stick
Salt to taste
Fresh cilantro
8 cups water

Instructions

1 Place lamb bones in a large pot, cover with cold water, and bring to a boil. Skim off any foam that rises to the surface.
2 Add halved onions, garlic, cumin seeds, turmeric, peppercorns, dried limes, cardamom, and cinnamon stick.
3 Reduce heat to a gentle simmer, cover partially, and cook for 2-3 hours until the broth is rich and deeply flavored.
4 Season with salt to taste. Strain the broth through a fine sieve if desired, or serve rustic with the bones.
5 Ladle into bowls, garnish with fresh cilantro, and serve as a starter with bread on the side.

Did You Know?

Yemeni mothers prescribe maraq as a cure-all for colds, fatigue, and broken hearts — and many swear it works better than any medicine.