Marak Temani (Yemenite Soup)
User Reviews
5
8 reviews
Excellent
-
Prep Time
30 mins
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Cook Time
3 hrs
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Total Time
3 hrs 30 mins
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Servings
8 people
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Course
Soup
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Cuisine
Middle Eastern, Yemeni
Marak Temani (Yemenite Soup)
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Marak temani is a traditional Yemenite soup which owes its flavor and spiciness to a spice blend typical of this country called hawaij.
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Ingredients
For the marak temani
- 2 lb beef cubed, stewing
- 3 tablespoons hawaij (recipe below)
- 2 onion thinly sliced
- 4 cloves garlic , halved
- 1 marrow bone
- 4 tomato
- 1 bunch cilantro , tied into a "bouquet garni"
- 2½ quarts beef broth
- salt
- black pepper
- 4 potato peeled and cut into chunks
- ½ cilantro chopped (for garnish, bunch
For the Hawaij
- 5 tablespoons coriander seeds
- 5 tablespoons cumin seeds
- 4 tablespoons black peppercorns
- 2 tablespoons cardamom seeds
- 1 teaspoon cloves
- 2 teaspoons nutmeg
- 2 tablespoons Turmeric
For the hilbeh (or hulba)
- 8 tablespoons fenugreek seeds
- 4 cups water
- 1 tomato
- 4 garlic cloves
- lemon juice of ½ lemon
- 1 teaspoon salt
- ½ teaspoon cumin
- 1 teaspoon s'hug (optional)
Equipment
- Dutch oven
- food processor
Instructions
Marak Temani
- Place meat at the bottom of a large pot or a Dutch oven. Sprinkle the meat with hawaij.
- Brown meat over medium heat, stirring often, until the meat is evenly browned and seasoned on all sides.
- Turn off the heat, transfer the meat in a bowl and set aside.
- Coat the bottom of the pan with olive oil and add the chopped onions and garlic.
- Sauté the onions and garlic over medium heat. Stir constantly and scrape the bottom of the pan for 5 to 6 minutes.
- Add the meat and the bone marrow into the pot.
- Make three deep incisions in the tomatoes (while keeping them whole) so that they can release their flavor in the broth.
- Add the tomatoes and cilantro into the pot.
- Cover the ingredients with 2 to 3 quarts (2 to 3 liters) of broth until the ingredients are almost fully covered.
- Bring soup to a boil then reduce heat to medium.
- Simmer for 10 to 15 minutes. Season with salt and pepper.
- Reduce heat to low and cover the pot.
- Simmer the soup for 2h30.
- Add potatoes to the broth.
- Simmer for another 30 to 45 minutes until the broth thickens and the meat is tender.
- Before serving, remove the tomatoes, marrow bone and cilantro.
- Serve in individual bowls. Garnish each bowl with chopped fresh cilantro.
Hawaij
- Toast the whole spices (coriander, cumin, black peppercorns, cardamom and cloves) in a skillet over medium heat for 2 to 3 minutes.
- Once the spices have cooled, grind them until getting a powder.
- Stir in nutmeg and turmeric.
- This spice blend can be made in advance and kept in a jar or plastic bag.
Hilbeh
- Put fenugreek seeds in a deep bowl.
- Cover with 4 cups (1 liter) of water.
- Let stand overnight or at least 4 to 5 hours.
- The fenugreek seeds will absorb a lot of water and swell considerably.
- The next day, get rid of the soaking water as it is bitter.
- Grind the fenugreek seeds for 1 to 2 minutes in a food processor.
- Add remaining ingredients and blend until reaching a homogeneous texture.
Genuine Reviews
User Reviews
Overall Rating
5
8 reviews
Excellent
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