🥣 Yemeni maraq
Yemeni maraq is a clear, peppery lamb broth that comes to the table in small glasses or bowls alongside mandi, haneeth and other rice dishes. The lamb is simmered with tomato, onion and a warm spice mix of cumin, black pepper, cardamom and turmeric, then the broth is strained and finished with fresh cilantro. It is sipped hot before and during the meal.
Diets
Allergens
None of the 14 major allergens in a typical recipe.
What it is made of
Recipe
Ingredients
- 600 g lamb on the bone
- 1 onion, halved
- 1 tomato, halved
- 1 tsp cumin, 1 tsp black pepper, ½ tsp turmeric
- 4 cardamom pods
- 1.8 litres water
- Salt
- A handful of chopped cilantro
Method
- Put the lamb in the water, bring to the boil and skim off the foam.
- Add the onion, tomato, spices and salt and simmer covered for 1½–2 hours.
- Lift out the meat and strain the broth.
- Serve the broth hot in small bowls with cilantro, with the meat on the side.
How to make it lighter
- Chill the broth and remove the fat layer to make it even lighter.
- Have a bowl of maraq before the main dish — a warm broth is a filling start.
- Use lean cuts if you also eat the meat.
History
Maraq is a fixture of Yemeni restaurants and home meals, served as a starter or companion to roasted and slow-cooked meat dishes, and Yemeni restaurants across the Gulf serve it the same way.
Count it in one photo
Point your camera at the table — Me Nutrition recognises Yemeni maraq and every other dish, with calories and macros for each. Ate only half? Slide it.
Download on the App StoreSimilar dishes
Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →