Marak Temani

This soup doesn’t whisper—it speaks in spices.

Marak Temani

Marak Temani is a traditional Yemeni stew made with meat, potatoes, tomatoes, and a bold spice blend called hawaij. It’s hearty, warming, and packed with depth. This version honors its roots while adjusting to what’s on hand—because like most great soups, it’s as much about comfort as it is about precision. Serve it with bread or rice, and let the broth do the talking.

Ingredients

  • 2 lb stewing beef (, cubed)
  • 3 tablespoons Hawaij spice blend
  • 2 onions, sliced
  • 4 cloves garlic, smashed
  • 4 tomatoes
  • 2 1/2 quarts beef broth
  • 4 potatoes, peeled and cut into chunks
  • 2 carrots cut into chunks
  • salt
  • black pepper
  • Garnish
  • chopped cilantro


Hawaij Spice Mix

5 tablespoons coriander seeds
5 tablespoons cumin seeds
4 tablespoons black peppercorns
2 tablespoons cardamom seeds
1 teaspoon cloves
2 teaspoons nutmeg
2 tablespoons turmeric
8 tablespoons fenugreek seeds


How The Alchemy Happens


Make the Hawaij Spice Blend

In a dry skillet over medium heat, toast the whole spices—coriander, cumin, black peppercorns, cardamom, and cloves—for 2 to 3 minutes, until fragrant.
Let the spices cool, then grind them into a fine powder.
Stir in ground nutmeg and turmeric.
This blend can be made ahead of time and stored in an airtight jar.

Prepare the Stew

In a large pot, cook the meat over medium heat, stirring often, until it’s evenly browned and well-seasoned. Transfer the meat to a bowl and set aside.

In the same pot, coat the bottom with olive oil and add chopped onions and garlic. Sauté over medium heat, stirring frequently, for 5 to 6 minutes, until softened and fragrant.

Return the browned meat to the pot.

Quarter the tomatoes and add them to the stew.

Pour in the broth. If the ingredients aren’t fully covered, add water until everything is just submerged.

Bring the soup to a boil, then reduce the heat to medium and simmer for 10 to 15 minutes. Season with salt and pepper.

Lower the heat to a gentle simmer, cover the pot, and cook for 2 hours.

Add the potatoes and carrots, then continue to simmer for another 30 to 45 minutes, until the vegetables are soft, the broth thickens, and the meat is fork-tender.

Serve hot in individual bowls, garnished with fresh chopped cilantro.

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🔙 Back to the Kitchen

Some recipes carry the memory of a place long after the borders have changed.