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Maraq Lahm

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15 minutes
Prep
1 hour 30 minutes
Cook

Ingredients

  • 600 g (1.3 lb) beef or lamb bones and meat, mixed
  • 1.5 litres (6 cups) water
  • 1 onion, chopped
  • 2 garlic cloves, minced
  • 1 tsp ground cumin
  • 1/2 tsp ground coriander
  • 1/4 tsp ground cardamom
  • 1 cinnamon stick
  • 1 carrot, diced
  • Fresh coriander, chopped, to garnish
  • Salt and pepper, to taste

Method

  1. Place the meat and bones in a large pot with the water, onion and garlic. Bring to a boil, skimming off any foam.
  2. Add the cumin, coriander, cardamom and cinnamon stick, then reduce heat and simmer for 1 hour to 1 hour
  3. minutes, until the meat is very tender.
  4. Remove the meat, shred or chop it, and discard the bones. Return the meat to the pot.
  5. Add the carrot and simmer for a further 15 minutes until tender.
  6. Season with salt and pepper, remove the cinnamon stick, garnish with fresh coriander, and serve hot.

Introduction: Maraq lahm is a warming, aromatic meat broth soup found across Yemeni households, made by slowly simmering meat and bones with warm spices to create a deeply flavourful base, often enjoyed as a starter or light meal, especially valued for its comforting qualities.

Cultural Background: Maraq lahm is a warming, aromatic meat broth soup found across Yemeni households, made by slowly simmering meat and bones with warm spices to create a deeply flavourful base, often enjoyed as a starter or light meal, especially valued for its comforting qualities.

Tips: Skimming the foam early gives a clearer, cleaner-tasting broth. Simmer gently rather than boiling hard to develop a rich, well-rounded flavour. This soup is traditionally served as a starter before the main meal.

Variations: Add small pieces of potato for a heartier soup. Stir in a squeeze of lemon just before serving for brightness. Add a pinch of ground turmeric for colour and warmth. Not applicable in its traditional form; the dish is defined by meat and bone broth.

Storage: Refrigerate in an airtight container for up to 3 days, or freeze for up to 2 months.

Reheating: Reheat gently on the stovetop, adding a splash of water if the soup has thickened.

Nutrition: Per serving (approx.): 220 kcal, 20 g protein, 8 g carbohydrates, 12 g fat, 1 g fibre.

FAQs:

Q: Can I use just meat without bones?

A: Yes, though bones add depth and richness to the broth; a mix of both gives the best result.

Q: Is this soup very spicy?

A: No, it’s warmly spiced rather than hot, with a gentle background of cumin, coriander and cardamom.

Q: Can I make this soup ahead of time?

A: Yes, it keeps and reheats well, and the flavour often deepens the next day.

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