Maraq al-Lahm

مرق اللحم · Marq al-Lahm

Ingredients11

• lamb or beef, bone‑in pieces500 g
• water1.5 L
• onion, chopped1
• carrot, sliced2
• celery stalks, sliced2
• garlic cloves, minced2
• bay leaf1
• ground cumin1 tsp
• salt1 tsp
• black pepper½ tsp
• fresh parsley, chopped (optional)2 tbsp

Method

1. Cut the meat into bite‑size pieces and place in a large pot; cover with cold water and bring to a boil, then skim off any foam that rises to the surface.
2. Add the chopped onion, sliced carrots, celery, minced garlic, bay leaf, and cumin to the pot; reduce heat to a gentle simmer.
3. Cover and let the broth simmer for about 1.5 hours, or until the meat is tender and the flavors have melded.
4. Season with salt and black pepper to taste; remove the bay leaf and discard any large bone fragments.
5. Serve hot, garnished with chopped fresh parsley if desired.