Maraq Laham
The Quirky Foodster Team
Ingredients
Method
- Heat the oil in a large pot and brown the meat on all sides.
- Add the onion and garlic, and sauté until softened.
- Add the cumin and turmeric, cooking briefly.
- Add the water and bring to a boil, then reduce to a simmer and cook for 45 minutes until the meat is nearly tender.
- Add the carrot and potato, and simmer for a further 15–20 minutes until the vegetables and meat are fully tender.
- Season with salt and pepper, and garnish with chopped coriander before serving hot with rice or bread.
Introduction: A warming meat and vegetable broth flavoured with warm spices, a comforting everyday Qatari soup.
Cultural Background: Simple, warming meat broths like this one are a common feature of Qatari home cooking, offering a nourishing base often paired with rice or bread for a full, comforting meal.
Tips: Brown the meat well at the start, as this builds significant depth of flavour for the broth. Add the vegetables partway through so they don't overcook before the meat is tender.
Variations: Add a few chickpeas for extra heartiness. Adjust the spice blend to taste.
Storage: Refrigerate in an airtight container for up to 3 days.
Reheating: Reheat gently on the stovetop over medium heat until warmed through.
FAQs:
Q: What is maraq typically served with?
A: Rice or bread, making it a complete, satisfying meal.
Q: Can this be made with chicken instead of lamb?
A: Yes, chicken is a common and equally delicious substitute, requiring a shorter cooking time.
- Lamb or beef, cut into chunks — 500 g (1 lb 2 oz)
- Onion, chopped — 1
- Garlic, minced — 2 cloves
- Carrots, sliced — 2
- Potatoes, cubed — 2
- Ground cumin — 1 tsp
- Turmeric — 1/2 tsp
- Oil — 2 tbsp
- Water — 1.4 L (48 fl oz)
- Salt and pepper — to taste
- Chopped coriander, to garnish
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