|Course||Lunch or dinner|
|Place of origin||ٌYemen|
|Region or state||Arabian Peninsula, Horn of africa|
|Main ingredients||Lamb, or chicken, water, Spices|
Maraq (Arabic: مرق) is a Yemeni dish. The word itself simply means "broth" in Arabic.
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. In Yemen, it is usually sipped with the meal or served as an appetizer before the meal. It is also common to squeeze fresh lime into the Maraq as it cools down for additional flavor. Due to Yemen's cultural influence on neighboring countries, Maraq can also be found in Somalia, Ethiopia, Oman, and other Arab countries in the Persian Gulf region.