Maraq
The Quirky Foodster Team
Ingredients
- Beef shin or stewing beef, cut into chunks — 800 g (1 3/4 lb)
- Vegetable oil — 2 tbsp (30 ml)
- Onion, chopped — 1
- Garlic cloves, minced — 3
- Grated fresh ginger — 1 tbsp
- Xawaash (Somali spice blend) — 2 tsp
- Ground turmeric — 1/2 tsp
- Medium potatoes, peeled and cut into chunks — 2
- Carrots, sliced — 2
- Tomatoes, chopped — 2
- Water or beef stock — 1.5 L (6 cups)
- Lime juice — 1 tbsp
- Salt, — to taste
- Chopped fresh coriander (cilantro), to serve — 2 tbsp
Method
- Prep Time 15 minutes Cook Time 1 hour 15 minutes
- Total Time 1 hour 30 minutes Difficulty Easy
- Occasion Everyday; served to break a fast; Season Year-round; especially during comfort food cooler evenings
- Servings Serves 6 Dietary Tags Dairy-free; gluten-free
- Native Recipe Maraq SEO Keywords maraq recipe, somali beef soup,
- Name somali maraq hilib, somali soup recipe
Introduction: Warming Somali spiced beef and vegetable soup
Cultural Background: Maraq is the Somali word for soup or broth, and a pot of maraq hilib — meat simmered slowly with potato, carrot and warming spices — is a staple across the country. It is often the first thing served at iftar during Ramadan, believed to gently prepare the stomach after a day of fasting, and is equally common as an everyday family meal served with rice, canjeero or bread for dipping.
Tips: Beef shin gives the richest, most gelatinous broth, but any stewing cut works well. Skim any foam from the surface in the first few minutes of simmering for a clearer broth.
Variations: Goat meat is a traditional and very popular alternative to beef. Add a handful of small pasta shapes or rice in the last 10 minutes for a heartier soup. Replace the beef with chickpeas and extra potato, and use vegetable stock, simmering for about 30 minutes instead of over an hour.
Storage: Refrigerate in an airtight container for up to 4 days, or freeze for up to 3 months.
Reheating: Reheat gently in a pot over medium-low heat, stirring occasionally, until piping hot throughout; add a splash of water if it has thickened.
Nutrition: Per serving (approx.): 290 kcal, 26 g protein, 18 g carbohydrate, 13 g fat, 3 g fibre
FAQs:
Q: Why is maraq served at iftar?
A: Its warm, mild broth is considered gentle on an empty stomach after a full day of fasting, which is why it's traditionally the first dish served to break the fast.
Q: Can maraq be made in a slow cooker?
A: Yes — brown the meat and onions first on the stovetop, then transfer everything to a slow cooker and cook on low for 6–7 hours.
- Beef shin or stewing beef, cut into chunks — 800 g (1 3/4 lb)
- Vegetable oil — 2 tbsp (30 ml)
- Onion, chopped — 1
- Garlic cloves, minced — 3
- Grated fresh ginger — 1 tbsp
- Xawaash (Somali spice blend) — 2 tsp
- Ground turmeric — 1/2 tsp
- Medium potatoes, peeled and cut into chunks — 2
- Carrots, sliced — 2
- Tomatoes, chopped — 2
- Water or beef stock — 1.5 L (6 cups)
- Lime juice — 1 tbsp
- Salt, — to taste
- Chopped fresh coriander (cilantro), to serve — 2 tbsp
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