World Flavors Cookbook

Marag (Yemeni Meat Broth)

A rich, clear, and highly aromatic lamb or beef broth, seasoned with hawaij and served as a starter or base for other dishes.

Cuisine: Yemen

Ingredients

• 1kg lamb or beef on the bone
• 2 onions, quartered
• 1 tbsp hawaij spice (cumin, coriander, turmeric, pepper)
• Whole spices: cardamom, cloves, cinnamon
• Salt and water

Instructions

1. Place meat, onions, and whole spices in a large pot. Cover with plenty of water.
2. Bring to a boil and skim off the foam.
3. Add the hawaij and salt. Reduce heat and simmer for 2 hours until the meat is very tender.
4. Strain the broth and serve hot in bowls.
5. The meat can be served separately or added back to the broth.