Marak Temani (Yemeni Vegetable and Meat Soup)

Marak temani is the everyday soup of Yemeni Jewish kitchens, a clear, deeply spiced broth built on beef or chicken and root vegetables. Its signature flavor comes from hawaij, a Yemeni spice blend of turmeric, cumin, and black pepper. It is traditionally ladled over rice with a spoonful of zhoug for heat.

Ingredients

• 2 lbs bone-in beef short ribs or chicken thighs
• 1 large onion, quartered
• 3 carrots, cut into chunks
• 2 potatoes, cut into chunks
• 2 stalks celery, cut into chunks
• 2 tablespoons hawaij spice blend (or 1 tbsp turmeric, 1 tsp cumin, 1/2 tsp black pepper)
• 8 cups water
• Salt, to taste
• Cooked rice, for serving
• Zhoug, for serving

Instructions

1. Sear the meat
   In a large pot, brown the meat on all sides over medium-high heat, about 5 minutes.
2. Add the aromatics
   Add the onion, carrots, potatoes, and celery to the pot along with the hawaij spice blend.
3. Add water
   Pour in the water and bring to a boil, then skim off any foam.
4. Simmer
   Reduce heat to low, cover, and simmer for 1.5 to 2 hours, until the meat is tender and the broth is fragrant.
5. Season
   Season with salt to taste and adjust spice if needed.
6. Serve
   Ladle over rice and serve with zhoug on the side.

Marak temani tastes even better the next day, once the spices have had time to settle into the broth.