Maraq

About This Recipe

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.

Ingredients

Serves 4

• 500 gbone-in lamb, cut into chunks
• 1 largeonion, quartered
• 4 clovesgarlic, halved
• 1 tspground coriander
• ½ tspground turmeric
• 2 tbsplime juice

Instructions

1. 1

   Start the broth

   Place lamb in a pot with onion and garlic. Cover with 1.5 litres of water. Bring to a boil, skim off any foam.

2. 2

   Season and simmer

   Add coriander, turmeric, and salt. Reduce heat to low, cover, and simmer 45 minutes until lamb is tender and broth is golden.

3. 3

   Finish with lime

   Stir in lime juice. Taste and adjust salt. Remove onion and garlic pieces.

4. 4

   Serve

   Ladle broth and lamb pieces into bowls. Serve with lahoh or flatbread for dipping.

Variations

• •

  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.

Storage

Broth keeps refrigerated 3 days or frozen 2 months.

Frequently Asked Questions