Yemeni Maraq (Spiced Broth Base)

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.

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