|Course||Lunch or dinner|
|Place of origin||Somalia|
|Region or state||east Africa/Arabian Peninsula, Horn of Africa|
|Main ingredients||Lamb, or chicken, water, Spices|
Maraq (Arabic: مرق) and “Fuud” (Somali) is a Somali and Yemeni dish. The word itself simply means "broth" in both Somali and Arabic, but it originated in Somaliland as ‘fahfah’ before Somalis adopted the Arabic word. This dish is also found in Ethiopia and Oman.
The process of cooking maraq would usually begin by boiling some meat with some spices and onions. After the meat is tender and cooked, it is served on a bed of rice. The resulting Maraq broth would be served in a bowl on the side. It is also common to squeeze fresh lime into the Maraq as it cools down for additional flavor. Maraq can also be found in Somalia, Ethiopia, Oman, Yemen and other Arab countries in the Persian Gulf region.