Maraq (dish)
| Alternative names | Marak |
|---|---|
| Course | Lunch or dinner |
| Place of origin | Yemen |
| Region or state | East Africa/Arabian Peninsula/Southeast Asia |
| Main ingredients | Lamb, chicken, seafood, water, spices |
Maraq (Arabic: مرق) is a Yemeni dish. It originated in Yemen. This dish is also found in Somalia, Oman and Indonesia.[1]
Etymology
[edit]The word itself simply means "broth" in Arabic.
Preparation
[edit]The process of cooking maraq would usually begin by boiling some meat with some spices and onions. After the meat is tender and cooked, it is served on a bed of rice. The resulting maraq broth would be served in a bowl on the side. It is also common to squeeze fresh lime into the maraq as it cools down for additional flavor. Maraq can also be found in Somalia, Ethiopia, Oman, Yemen and other Arab countries in the Persian Gulf region. It can also be found in Indonesia.[2][3]
See also
[edit]References
[edit]- ^ "Maraq fahfah | Somali lamb broth - Recipes - Healthier Families". nhs.uk. 2022-10-13. Retrieved 2024-02-04.
- ^ Setiawati, Odilia Winneke. "Resep Ramadan : Maraq Kambing". detikfood (in Indonesian). Retrieved 2024-02-04.
- ^ Okezone. "Kuliner Maraq, Segarnya Sup Daging Timur Tengah untuk Berbuka Puasa : Okezone Video". /video.okezone.com (in Indonesian). Retrieved 2024-02-04.
