East Africa · Soup
Marak (Spiced Mutton and Bone Broth)
A restorative, golden Eritrean bone broth enriched with tender mutton, crushed garlic, whole warm spices, and clarified spiced butter.
The story
Rooted in the pastoral traditions of the Tigre and Saho ethnic groups, Marak is a curative, deeply warming broth brewed across Eritrea's chilly highland plateaus. It is customarily served to nursing mothers, the elderly, and those recuperating from illness due to its high concentration of gelatin and restorative spices. Authentic versions rely on slow-simmering marrow-rich bone cuts with black cumin and tesmi, yielding an unctuous liquor that is traditionally sipped piping hot from small bowls.
Unlock the full recipe
Members get every recipe from all 54 nations, the AI Chef, hands-free Voice Chef and their own cookbook. Seven days free, then £4.99 a month. Cancel any time.
Cook this next
Ga'at (Stiff Barley Porridge with Spiced Butter and Berbere)
A volcanic mound of dense, slow-beaten roasted barley porridge cradling a molten pool of spiced butter, berbere, and cool tangy yogurt.
Shiro (Silky Spiced Chickpea and Broad Bean Stew)
A luscious, velvety Eritrean staple stew made from roasted legume flour simmered with caramelized onions, garlic, and spiced clarified butter.
Alicha Birsen (Mild Turmeric-Infused Yellow Split Pea Stew)
Tender yellow split peas simmered gently in a fragrant base of sweet onions, garlic, ginger, and earthy turmeric.
Asida (Dense Fermented Sorghum Mash with Broth or Sour Milk)
A smooth, hearty mound of fermented sorghum porridge crowned with spiced clarified butter, sour yogurt, and chili powder.