Marag Laham (Bahraini Meat and Vegetable Soup)
The Quirky Foodster Team
Ingredients
- Bone-in lamb or beef pieces — 500 g (1.1 lb)
- Vegetable oil — 2 tbsp
- Onion, chopped — 1
- Garlic cloves, minced — 3
- Ground turmeric — 1 tsp
- Bahraini baharat — 1 tsp
- Cinnamon stick — 1
- Tomatoes, chopped — 2
- Water — 1.2 L (5 cups)
- Potato, cubed — 1
- Carrot, sliced — 1
- Courgette (zucchini), sliced — 1
- Salt, or to taste — 1 1/2 tsp
- Black pepper — 1/2 tsp
- Fresh coriander, chopped — 2 tbsp
Method
- Heat the oil in a large pot and brown the meat pieces on all sides.
- Add the onion and cook until softened, then stir in the garlic, turmeric, baharat and cinnamon stick for 1 minute.
- Add the tomatoes and cook for 2-3 minutes until softened.
- Pour in the water, bring to a boil, skimming off any foam, then reduce heat and simmer covered for
- hour until the meat is tender.
- Add the potato and carrot, simmer for 10 minutes, then add the courgette, salt and pepper, cooking for a further 10 minutes.
- Remove the cinnamon stick, adjust seasoning, and garnish with fresh coriander before serving hot.
Introduction: Marag is a warming, lightly spiced broth-based soup traditionally made with meat bones and seasonal vegetables.
Cultural Background: Marag is a warming, lightly spiced broth-based soup traditionally made with meat bones and seasonal vegetables. It is a staple comfort food across Bahraini homes, often served as a starter before the main course at family lunches or during cooler winter evenings.
Tips: – Skimming the foam early gives a clearer, cleaner-tasting broth. – Bone-in meat adds deeper flavour to the broth than boneless cuts.
Variations: – Chickpeas or small pasta shapes can be added for extra texture. – A squeeze of fresh lime at the table brightens the finished soup.
Vegetarian/Vegan: A vegetarian version can be made using vegetable stock and extra chickpeas in place of meat.
Storage: Refrigerate in an airtight container for up to 3 days; freezes well for up to 2 months.
Reheating: Reheat gently on the stovetop over medium-low heat until piping hot, stirring occasionally.
Nutrition: Per serving (approx.): 240 kcal, 20 g protein, 14 g carbohydrates, 11 g fat, 3 g fibre.
FAQs:
Q: Can Marag be made with chicken?
A: Yes, chicken thighs work well and reduce the simmering time to about 35-40 minutes.
Q: Is Marag the same as Saloona?
A: They are similar, but Marag is thinner and more broth-like, served as a soup, while Saloona is a thicker stew served over rice.
- Bone-in lamb or beef pieces — 500 g (1.1 lb)
- Vegetable oil — 2 tbsp
- Onion, chopped — 1
- Garlic cloves, minced — 3
- Ground turmeric — 1 tsp
- Bahraini baharat — 1 tsp
- Cinnamon stick — 1
- Tomatoes, chopped — 2
- Water — 1.2 L (5 cups)
- Potato, cubed — 1
- Carrot, sliced — 1
- Courgette (zucchini), sliced — 1
- Salt, or to taste — 1 1/2 tsp
- Black pepper — 1/2 tsp
- Fresh coriander, chopped — 2 tbsp
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