Maraq

Maraq is a Yemeni stewed lamb with a strong taste and thick liquid. It's a very spicy recipe, but feel free to reduce or increase the quantity of spices to suit your tastes. A leg of lamb, bay leaf, cardamom pods, cinnamon, cumin, coriander, chopped onion, green chile, pounded black pepper, minced garlic cloves, oil, salt, white flour, and water are the main components in Marag. To tenderize the beef, use a pressure cooker, and prepare the broth in a separate pot. Before serving, make sure you've removed all of the entire spices and squeezed a lemon for extra taste.

The stock may also be used to make a variety of different foods, such as salta, a stew that is also Yemen's national cuisine. Maraq is also a natural medicine for those who are ill, and it is frequently administered to women who have recently given birth in order to strengthen them. Traditionally, the soup is served with fresh slices of lemon, which should be squeezed into it for added taste.