Maraq (from the Arabic for 'broth') is a delicate, golden soup made by slowly simmering lamb or chicken with onion, garlic, coriander, and warm spices. In Djibouti it is served as a light meal or starter, alongside lahoh pancakes or flatbread for dipping. The broth is clean and restorative, with a bright hit of lime juice added at the end.
Serves 4
Place lamb in a pot with onion and garlic. Cover with 1.5 litres of water. Bring to a boil, skim off any foam.
Add coriander, turmeric, and salt. Reduce heat to low, cover, and simmer 45 minutes until lamb is tender and broth is golden.
Stir in lime juice. Taste and adjust salt. Remove onion and garlic pieces.
Ladle broth and lamb pieces into bowls. Serve with lahoh or flatbread for dipping.
Skim the broth frequently in the first 10 minutes for a clear, clean soup.
Add a cinnamon stick for extra warmth.
Taste and adjust salt at the very end — flavors concentrate as liquids reduce, and a final pinch of flaky salt sharpens the whole dish.
Mise en place pays for itself: chop, measure and pre-mix everything before the heat goes on, especially for any step that moves fast.
Use chicken instead of lamb for a lighter broth.
Add diced potato or carrot for a heartier version.
Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.
Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.
Broth keeps refrigerated 3 days or frozen 2 months.
Maraq is common throughout the Arabian Peninsula, East Africa, and Horn of Africa — a testament to the centuries of maritime trade and cultural exchange across the Red Sea and Gulf of Aden. In Djibouti it is one of the most restorative everyday foods.
Simmer a whole head of garlic, onion, and vegetable aromatics with the same spices for a fragrant vegetable maraq.
Yes — most of the components can be prepared up to a day in advance and refrigerated separately. Reheat gently and assemble just before serving so textures stay distinct.
Stay close to the role each ingredient plays: swap aromatics for similar ones (shallot for onion, lime for lemon), and keep the fat-acid-salt balance intact. Spice blends can usually be approximated with what's in the cupboard.
Authenticity sits on a spectrum — what matters more is honoring the technique and balance of flavors. If the dish tastes harmonious and respects how cooks in its home region would build it, you're on solid ground.
Per serving (380g / 13.4 oz) · 4 servings total
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