Maraq fahfah is a lovely, hearty, warming soup that everyone adores. Tender bone-in lamb or goat simmers until it falls off the bone, then potatoes, carrots and cabbage join the pot, and a squeeze of lemon and fresh cilantro finish it. Serve it with rice, la
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maraq fahfah recipe
Maraq Fahfah Recipe (Hearty Somali Lamb or Goat Soup)
Ingredients
- 1 lb 450 g bone-in lamb or goat meat, cut into pieces
- 6 cups 1.4 L water, plus more as needed
- 1 small onion chopped
- 2 cloves garlic chopped
- 3 medium potatoes peeled and cut into large chunks
- 2 carrots cut into thick rounds
- ½ head of cabbage cut into wedges or large pieces
- 1 tomato chopped
- ½ green bell pepper chopped
- 1 green chili seeded and halved (leave the seeds in for more heat)
- 2 green onions chopped
- 2 tsp coriander powder
- 2 tbsp fresh cilantro chopped
- Juice of ½ lemon
- Salt and black pepper to taste
Instructions
- Cook the meat. Put the meat in a large pot, cover with the water and bring to a boil. Skim off any foam that rises to the top.
- Simmer until tender. Add the onion, garlic and coriander powder. Reduce the heat, cover and simmer 1 to 1½ hours, until the meat is tender (goat may need a little longer). Add water if the level drops.
- Add the hard vegetables. Add the potatoes and carrots and cook 10 to 15 minutes.
- Add the cabbage. Add the cabbage, tomato, green pepper and chili. Season with salt and pepper and cook another 10 minutes, until all the vegetables are tender.
- Finish. Stir in the green onions and cilantro, and squeeze in the lemon juice. Taste and adjust the salt and pepper.
- Serve hot with rice, lahooh or bread.
Notes
Tips for the Best Maraq Fahfah
Skimming the foam at the start gives you a clearer, cleaner-tasting broth.
Keep the simmer gentle. A hard boil makes the meat tough and the broth cloudy.
Add the vegetables in stages so each one is cooked but still holds its shape.
Salt gradually. It's easier to add than to fix.
In a pressure cooker, cook the meat with the onion, garlic and coriander for about 35 to 40 minutes, then add the vegetables and simmer until tender.
Skimming the foam at the start gives you a clearer, cleaner-tasting broth.
Keep the simmer gentle. A hard boil makes the meat tough and the broth cloudy.
Add the vegetables in stages so each one is cooked but still holds its shape.
Salt gradually. It's easier to add than to fix.
In a pressure cooker, cook the meat with the onion, garlic and coriander for about 35 to 40 minutes, then add the vegetables and simmer until tender.
What Each Ingredient Does
- Bone-in lamb or goat: the bones give the broth its body and rich flavor. Goat is leaner and takes longer to become tender, while lamb is a little milder.
- Onion and garlic: build the savory base of the broth.
- Potatoes: make the soup hearty and slightly thicken the broth. Cut them large so they don’t fall apart.
- Carrots: add natural sweetness that balances the lemon.
- Cabbage: soaks up the broth and gives the soup its soft, comforting texture. Add it later so it doesn’t go mushy.
- Tomato and green pepper: bring freshness and a gentle tang.
- Green chili: adds warmth without overpowering the soup. Seed it for mild, or keep the seeds for heat.
- Coriander powder: gives an earthy, citrusy warmth that pairs well with lamb and goat.
- Cilantro and green onions: stirred in at the end for bright, fresh flavor.
- Lemon juice: lifts the whole pot. Add it at the end, because simmering it dulls the flavor.
Variations
- Beef or chicken: beef needs about the same time as goat, while chicken needs only 30 to 40 minutes.
- Extra vegetables: zucchini or green beans work well, added in the last 10 minutes.
- A little more depth: some cooks add a pinch of cumin or a small piece of turmeric. Try it if you like, but the soup is delicious without.
- Spicier: keep the chili seeds or serve with hot sauce on the side.
Storage
- Fridge: up to 4 days in a covered container. The flavor deepens overnight.
- Freezer: up to 3 months. The potatoes and cabbage soften a little after freezing, but it still tastes great.
- Reheat: gently on the stove, adding a splash of water if needed, and add fresh lemon and cilantro before serving.
Thnx I was supposed to make it but didn’t know how thx agen
You are welcome enjoy and let me know how it turns out
Thnx and i made it in school. It was nice but a little bit vegy, but hey its alright at least
Salaam, thanks for try the recipe.