Marak Temeni

Updated at: Wed, 16 Aug 2023 23:48:27 GMT

Step 1

1. Place meat at the bottom of a large pot or a Dutch oven. Sprinkle the meat with hawaij.

Step 2

2. Brown meat over medium heat, stirring often, until the meat is evenly browned and seasoned on all sides.

Step 3

3. Turn off the heat, transfer the meat in a bowl and set aside.

Step 4

4. Coat the bottom of the pan with olive oil and add the chopped onions and garlic.

Step 5

5. Sauté the onions and garlic over medium heat. Stir constantly and scrape the bottom of the pan for 5 to 6 minutes.

Step 6

6. Add the meat and the bone marrow into the pot.

Step 7

7. Make three deep incisions in the tomatoes (while keeping them whole) so that they can release their flavor in the broth.

Step 8

8. Add the tomatoes and cilantro into the pot.

Step 9

9. Cover the ingredients with 2 to 3 quarts of broth until the ingredients are almost fully covered.

Step 10

10. Bring soup to a boil then reduce heat to medium.

Step 11

11. Simmer for 10 to 15 minutes. Season with salt and pepper.

Step 12

12. Reduce heat to low and cover the pot.

Step 13

13. Simmer the soup for 2h30.

Step 14

14. Add potatoes to the broth.

Step 15

15. Simmer for another 30 to 45 minutes until the broth thickens and the meat is tender.

Step 16

16. Before serving, remove the tomatoes, marrow bone and cilantro.

Step 17

17. Serve in individual bowls. Garnish each bowl with chopped fresh cilantro.

Step 18

Hawaij • 5 Tbsp coriander seeds • 5 Tbsp cumin seeds • 4 Tbsp black peppercorns • 2 Tbsp cardamom seeds • 1 tsp cloves • 2 tsp nutmeg • 2 Tbsp turmeric

Step 19

1. Toast the whole spices (coriander, cumin, black peppercorns, cardamom and cloves) in a skillet over medium heat for 2 to 3 minutes.

Step 20

2. Once the spices have cooled, grind them until getting a powder.

Step 21

3. Stir in nutmeg and turmeric.

Step 22

4. This spice blend can be made in advance and kept in a jar or plastic bag.

Step 23

Hilbeh

Step 24

1. Put fenugreek seeds in a deep bowl.

Step 25

2. Cover with 4 cups (1 liter) of water.

Step 26

3. Let stand overnight or at least 4 to 5 hours.

Step 27

4. The fenugreek seeds will absorb a lot of water and swell considerably.

Step 28

5. The next day, get rid of the soaking water as it is bitter.

Step 29

6. Grind the fenugreek seeds for 1 to 2 minutes in a food processor.

Step 30

7. Add remaining ingredients and blend until reaching a homogeneous texture.

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