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Name: Maraq al-Lahm
Total time: 2 h
Yield: Serves 4
Cuisine: Middle East
Ingredients: 500 g lamb or beef, bone‑in pieces; 1.5 L water; 1 onion, chopped; 2 carrot, sliced; 2 celery stalks, sliced; 2 garlic cloves, minced; 1 bay leaf; 1 tsp ground cumin; 1 tsp salt; ½ tsp black pepper; 2 tbsp fresh parsley, chopped (optional)

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Middle East2 hServes 4이전에 요리됨

Maraq al-Lahm

مرق اللحم · Marq al-Lahm

재료11

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

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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.
Add the chopped onion, sliced carrots, celery, minced garlic, bay leaf, and cumin to the pot; reduce heat to a gentle simmer.
Cover and let the broth simmer for about 1.5 hours, or until the meat is tender and the flavors have melded.
Season with salt and black pepper to taste; remove the bay leaf and discard any large bone fragments.
Serve hot, garnished with chopped fresh parsley if desired.

Name a dish.

Maraq al-Lahm

재료11

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