Small Bowl of Spicy Broth, Vegetable

Spicy Broth, Vegetable


Arab Influenced Regions   -   Maraqa / Maraq
Makes:
Effort:
Sched:
DoAhead:  		 6 cups
**
55 min
Yes		 Many dishes of the Arab region could be vegetarian except for the meat based Maroq broth. This is our solution to that problem.




------
6
4
6
4
4
4
------
4
2
3
2
1/2
1/2
note
1
------
7
1
1
---
oz
cl

oz
oz
oz
---



in
t
t


---
c
T
t
-- Vegies
Onion
Garlic
Scallions
Celery
Carrots
Cabbage
-- Spices
Cardamom pod (1)
Bay Leaves
Cloves
Cinnamon
Allspice
Peppercorns blk
Nutmeg (3)
Rosemary sprig
---------
Water
Maggi Seasoning (5)
Salt
Make:   -   (55 min - 15 min work)
  1. Peel ONION and cut lengthwise into 4 wedges. Crush GARLIC lightly. Cut SCALLIONS into 1 inch lengths. Chop remaining VEGIES quite coarse. Mix all in a 3 quart sauce pan.
  2. Crack open CARDAMOM PODS. Mix together all SPICES. Add to Vegies.
  3. Add 7 cups Water, Maggi Seasoning, and Salt. Bring to a boil and simmer covered for about 40 minutes.
  4. Strain through a fine strainer, and discard all solids. You should have about 6 cups of Broth. If less, add some Water and bring back to a boil for a moment.
NOTES:

  1. Cardamom Pods

      This should be Green Cardamom, not Black. (White is the same as green, just bleached).

  2. Nutmeg:

      This should be a broken chunk of Nutmeg equivalent to 1/8 teaspoon ground.

  3. Maggi Seasoning:

      A popular seasoning worldwide and easily found in North America. In West Africa, they use Maggi Cubes. For details see Maggi Seasoning page.
  4. Comments:   Maraq broths are said to originate in Yemen. They are used in the Levant, Somalia, Ethiopia, Oman, Yemen, Indonesia, and other countries with strong Arabic influence. The name also refers to finished soups, where various vegetables are added to the broth. The broths are usually made with meats, which may be served in the broth or in other ways.
  5. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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