Are bhai koi marag ki recipe do

[Samtrueblue]

Are bhai koi marag ki recipe do

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marag?

[akhilis2cool]

marag?

marag ya murag

[ycr007]

Hina didi, Valimey ki dawaton mein ab thoda badlao agaya hai. Traditional dishes ki jagah kuch naye entrants aa gaye hain. Notable debutants are: Marag and Boti.. Yes, boti ka salan bhi aaj kal dawaton mein dekhne mein aaya hai. Another hot item is Dam ki Raan (whole leg of lamb). Apko shayed maloom hoga ke Marag is originally a Yemeni dish. Next time jab aap Hyderabad ayenge tab apko Marag khaney ka mouqa zarorr milega. Okay sis, take care.

Source

Marag (Yemenite Bone Soup)

Yield: 6 Servings

Ingredients

2 lb beef/lamb bones, particularly
-shank, cut; into 2-in pcs
3 (1-1/2 c)fresh ripe tomatoes
- halves
2 lb (1/2 lb)onions, halved
1 handful fresh coriander
1 lb pumpkin or calabasa, in one
-piece,; strings & seeds rem
1 zucchini, halved
2 (1/2 lb)potatoes, peeled &
-halved
1 ts salt, or to taste

Instructions

This is most soup for daily & Sabbath dining. The pumpkin provides
slightly sweet flavor & richness & substance of soup is provided by
bones.

1. Put water & beef bones into a large pan & bring to a boil over
moderate heat; skim off foam as it rises, 2 to 3 times. Add tomatoes,
cover pan, & cook over low heat for 2 hrs. 2. Add onions, coriander,
pumpkin/calabasa, zucchini, potatoes, & salt. Cook for another 1/2
hr, or until vegetables are soft. Serve broth warm & serve vegetables
separately, on side.

NOTE: Add abt 1 cup of bulghur to this dish & it becomes Bulghur
Soup, another Sabbath day dish. The bulghur expands to a thick mush
which is eaten in place of bread during cold weather.

Recipe: "Sephardic Cooking" by Copeland Mark -- 600 Recipes Created
in Exotic Sephardic Kitchens from Morocco to India -- Copyright 1992
Published by Donald I. Fine, Inc., New York, N.Y. DPileggi in
Houston,TX

Hope it helps

Marag

Ingredients : 1/2 lb medium oatmeal; 3 oz finely chopped suet; onion, finely grated; 1/2 teaspoon salt; pepper to taste; 1/2 teaspoon ground mace; 1/4 teaspoon grated nutmeg; 1 well-beaten egg; a little stock.

Toast the oatmeal in oven. Mix the other ingredients in order given with the egg and stock. Put into skins (from butcher, if possible) or place mixture in a greased bowl and boil for two hours.

Source