Yemeni Maraq (Spiced Broth Base)

Origin: Yemen. A warmly spiced meat broth built with a Yemeni hawaij spice blend (cumin, coriander, turmeric, black pepper, cardamom), simmered long with lamb or chicken until deeply flavored.

Flavor Profile: Warmly spiced and savory, with turmeric’s earthiness and cardamom’s aromatic lift distinguishing it from plainer regional broths.

Culinary Uses: Base for Yemeni soups and served alongside saltah (the stew that also carries zhoug, sahawiq and hilbeh); poaching liquid for meat destined for other dishes.

Regional Variations: Hawaij spice ratios vary by household; some versions lean more heavily on turmeric for color while others emphasize cardamom for aroma.

Storage: Refrigerate 3–4 days; freezes well.

Notes: This broth is the base into which sahawiq, zhoug and hilbeh are traditionally spooned as the finished saltah presentation.