Small Bowl of Syrian Vegetarian Stock

Spicy Broth


Arab Influenced Regions   -   Maraqa / Maraq
Makes:
Effort:
Sched:
DoAhead:  		 5 cups
**
3-1/4 hr
Yes		 This broth is made with meats to be served with or beside the broth (see Comments). Adjust all measures to match weight of meat the recipe calls for.




ar
ar
5
------
4
2
2
2
1
1
note
1
------
1/2
1


oz
---



in
t
t


---
c
T
Meat (1)
Oil
Onion
-- Spices
Cardamom pod (2)
Bay Leaves
Cloves
Cinnamon
Allspice
Peppercorns blk
Nutmeg (3)
Rosemary sprig
---------
Water
Salt
Make:   -   (3-1/4 hr - 15 min work)
  1. Cut MEAT as required by the recipe.
  2. Place Meat in a pan with water to cover well. Bring to a full boil for 1 minute. Pour out into a clean sink. Rinse meats well and drain. If to be fried, dry well. Clean the pan.
  3. IF to be fried (usually for vegetable dishes, but check recipe) fry with a little oil until lightly browned all over.
  4. Peel ONION and cut lengthwise into 4 wedges, leaving the root on to hold them together.
  5. Crack open CARDAMOM PODS. Mix together all SPICES. Spices can be put in a mesh tea ball to make them easier to sort out after cooking.
  6. Place Meat, Onion, and Spices into a suitable saucepan along with 7 cups WATER and Salt. Bring to a boil, then simmer until Meat is tender (see Meats for approximate times).
  7. Strain through a fine strainer, retaining the liquid. Pick out the Meat and discard all other solids. Defat the liquid using your gravy separator. You should have about 5 cups. If you have less, add Water and bring back to a boil.
NOTES:

  1. Meats:

      These are all used in Muslim countries.
    Beef:   Weight would be 1 pound boneless and excess fat removed. Simmering time will be between 2 and 3 hours depending on cut.
    Chicken:   Weight is with skin and excess fat removed. If boneless leg meat, 1 pound; bone in joints 1-1/2 pounds; backs, wings, and off-cuts (for broth only) 2 pounds or more. Simmering time will be about 50 minutes.
    Lamb, Mutton, Goat:   Weight is 1 pound boneless with excess fat removed, 2 pounds with bones, but excess fat removed. Simmering time will be about 2 hours for Lamb, somewhat longer for Mutton or Goat.

  2. Cardamom Pods:

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

  3. Nutmeg:

      This should be a broken chunk of Nutmeg equivalent to 1/8 teaspoon ground.
  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 meat may be included in the broth or served some other way.
  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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