Yemeni
Maraq
A clear Yemeni lamb broth simmered with hawaij, onion, tomato, garlic, and green chili until the meat is tender. It is served hot with cilantro and lime, often alongside rice, bread, or saltah.
Watch it madeمطبخنا اليمني Our Yemeni Kitchen · 4:28
Ingredients
- Bone-in lamb pieces, such as shoulder, ribs, or shank450g
- Lamb marrow bone1 small piece
- Water5 cups
- Samn or ghee1 tbsp
- Yellow onion, finely chopped1 small
- Garlic cloves, crushed3
- Ripe tomato, finely chopped1 medium
- Green chili, slit lengthwise1
- Cilantro stems, finely chopped2 tbsp
- Yemeni hawaij for soup2 tsp
- Ground turmeric1/4 tsp
- Salt1 tsp, plus more to taste
- Fresh cilantro leaves, chopped2 tbsp
- Lime wedges2
Method
- Rinse the lamb pieces and marrow bone under cold water, then drain well.
- Place the lamb, marrow bone, and water in a pot and bring to a boil over medium-high heat.
- Skim off the foam carefully until the broth looks clear, then lower the heat to a steady simmer.
- In a separate heavy pot, heat the samn or ghee and cook the onion until soft and lightly golden at the edges.
- Add the garlic, tomato, green chili, cilantro stems, hawaij, turmeric, and salt, then stir for 2 to 3 minutes until fragrant and the tomato begins to soften.
- Transfer the skimmed lamb, marrow bone, and hot broth into the spiced onion mixture.
- Cover the pot slightly ajar and simmer gently for 1 to 1 1/4 hours, until the lamb is tender and the broth is deeply flavored.
- Taste and adjust the salt, then simmer uncovered for 5 more minutes if you want a stronger broth.
- Ladle the maraq into bowls with pieces of lamb, scatter with fresh cilantro, and serve hot with lime wedges on the side.
Common questions
Can I substitute the lamb marrow bone or use boneless lamb for Maraq?
Yes. If you can’t find a marrow bone, use extra bone-in lamb for body, or add a small beef marrow bone. Boneless lamb works, but the broth will be less rich and slightly less traditional.
How long does Maraq take to cook until the lamb is tender?
Plan on about 1 to 1 1/4 hours of gentle simmering after the broth and spice mixture are combined. Smaller pieces may be done sooner, while shoulder or shank can need closer to the full time.
What are the most common mistakes when making Yemeni Maraq?
The biggest mistakes are boiling too hard, which makes the broth cloudy and toughens the meat, and skipping the skimming step. Also avoid burning the onions and spices; cook them just until fragrant and softened.
How should I store leftover Maraq?
Cool it quickly, then refrigerate in a covered container for up to 3 to 4 days. For longer storage, freeze for up to 3 months. The broth may thicken when chilled, so reheat gently with a splash of water.
What’s the best way to serve Maraq?
Serve it hot in bowls with lamb pieces, plenty of broth, chopped cilantro, and lime wedges on the side. It’s especially good with Yemeni bread or rice for soaking up the spiced broth.