Marag
Photo: Ajna Jai / Contributor
The history, culture and economy of Yemen have been deeply influenced by its strategic location at the southern entrance to the red Sea, an important crossroads for both ancient and modern trade and communication routes. routes. During the eighteen hundreds, the region that is now known as Yemen was part of the British empire for over 100 years and during that time, a lot of Yemenis migrated to India.
In Hyderabad, they are known to have brought an Arabic meat broth called Marag that the Indians evolved into a simple yet spicy and aromatic soup. On a recent trip, I tasted many versions, loved each one because of the complex aroma it exuded yet deliciously simple in flavor. It is best to use meat on the bone and while Marag is traditionally made with goat or lamb, it is undoubtedly good with any meat.