→Maraq (dish): Fixed typo
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{{short description|Type of food}} |
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{{Infobox prepared food |
{{Infobox prepared food |
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| name = Maraq |
| name = Maraq |
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| alternate_name = ''Marak'' |
| alternate_name = ''Marak'' |
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| country = [[Yemen]] |
| country = [[Yemen]] |
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| region |
| region = East Africa/Arabian Peninsula/Southeast Asia |
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| creator = |
| creator = |
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| course = [[Lunch]] or [[dinner]] |
| course = [[Lunch]] or [[dinner]] |
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| type = |
| type = |
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| served = |
| served = |
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| main_ingredient = [[Lamb and mutton| |
| main_ingredient = [[Lamb and mutton|Lamb]], [[Chicken as food|chicken]], [[seafood]], [[water]], [[spices]] |
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| variations = |
| variations = |
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| calories = |
| calories = |
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'''''Maraq''''' ([[Arabic]]: مرق) is a [[Yemen]]i, Somali, and Indonesian dish. The word itself simply means "broth" in Arabic. It originated in Yemen. This dish is also found in [[Somalia]], [[Oman]] and [[Indonesia]].<ref>{{Cite web |date=2022-10-13 |title=Maraq fahfah {{!}} Somali lamb broth - Recipes - Healthier Families |url=https://www.nhs.uk/healthier-families/recipes/maraq-fahfah-somali-soup/ |access-date=2024-02-04 |website=nhs.uk |language=en}}</ref> |
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'''Maraq''' is a Yemeni/somali dish. (مرق) Simply meaning "broth" in [[arabic]]and (maraq)in somali. Meat is boiled with spices and onions, after the meat is tender and cooked, it is served on a bed of rice with a bowl of the Maraq broth on the side usually sipped with the mealwhile in somalia it is served before meals. Its common to squeeze a fresh lime into the Maraq as it cools down for flavor. |
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== Preparation == |
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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 States of the Persian Gulf|Arab countries in the Persian Gulf region]]. It can also be found in Indonesia.<ref>{{Cite web |last=Setiawati |first=Odilia Winneke |title=Resep Ramadan : Maraq Kambing |url=https://food.detik.com/resep/d-4568493/resep-ramadan-maraq-kambing |access-date=2024-02-04 |website=detikfood |language=id-ID}}</ref><ref>{{Cite web |last=Okezone |title=Kuliner Maraq, Segarnya Sup Daging Timur Tengah untuk Berbuka Puasa : Okezone Video |url=https://video.okezone.com/play/2023/03/23/20/164570/kuliner-maraq-segarnya-sup-daging-timur-tengah-untuk-berbuka-puasa |access-date=2024-02-04 |website=/video.okezone.com |language=id-ID}}</ref> |
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==See also== |
==See also== |
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* [[List of chicken dishes]] |
* [[List of chicken dishes]] |
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* [[List of lamb dishes]] |
* [[List of lamb dishes]] |
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* [[List of seafood dishes]] |
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==References== |
==References== |
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{{reflist}} |
{{reflist}} |
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{{Indonesian cuisine}} |
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[[Category:Arab cuisine]] |
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[[Category:Yemeni cuisine]] |
[[Category:Yemeni cuisine]] |
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[[Category:Omani cuisine]] |
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[[Category:Somali cuisine]] |
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[[Category:Ethiopian cuisine]] |
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[[Category:Indonesian cuisine]] |
Alternative names | Marak |
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Course | Lunchordinner |
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, Somali, and Indonesian dish. The word itself simply means "broth" in Arabic. It originated in Yemen. This dish is also found in Somalia, Oman and Indonesia.[1]
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]