Soups
Maraq (lamb and vegetable soup)
A comforting, fragrant soup, slowly simmered with lamb or camel meat and garden vegetables. Maraq is served hot, often at the heart of family meals and celebrations.
Ingredients
Ingredients
Spices & seasoning
Optional extras
On the side
Instructions
- Brown the meat pieces in hot oil over medium heat for 8 minutes, until well browned on all sides.
- Add the sliced onions and the crushed garlic, then let them soften for 5 minutes, stirring.
- Stir in the tomato paste, cumin and pepper, and cook for a minute to release their aromas.
- Pour in the water, bring to a boil, then lower the heat, cover and simmer for 45 minutes.
- Peel and cut the carrots and potatoes into large cubes, then add them to the pot along with the zucchini cut into rounds.
- Keep cooking covered for 25 minutes, until the vegetables are tender and the meat is melting.
- Adjust the seasoning, sprinkle with chopped coriander and serve piping hot with bread.
Variations and tips
Vegetarian version. Replace the meat with cooked chickpeas and add a little vegetable stock to keep plenty of flavour.
Using what's available. Camel is hard to find in shops: lamb or braising beef gives an equally tasty result.
More ideas
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Western Sahara
Western Sahara
Western Sahara
Western Sahara
Western Sahara
Western Sahara
Western Sahara
Western Sahara
Original Ecomely recipe.