Khubz and Maraq

Introduction to Khubz and Maraq

Khubz and Maraq is a traditional meal enjoyed across the Middle East, particularly popular in countries like Saudi Arabia, Yemen, and Oman. This dish combines Khubz, a type of round, flatbread, with Maraq, a savory stew that often includes meat, vegetables, and a blend of aromatic spices. Historically, these recipes have been passed down through generations, symbolizing both hospitality and cultural heritage. Khubz serves as an ideal complement to the rich and flavorful Maraq, soaking up juices and acting as a utensil in the traditional style of communal eating.

Ingredients

For Khubz

• Flour: 2 cups
• Yeast: 1 teaspoon
• Sugar: 1 teaspoon
• Salt: 1 teaspoon
• Olive Oil: 1 tablespoon
• Warm Water: 1 cup

For Maraq

• Lamb: 500 grams, cut into cubes
• Onion: 1 large, finely chopped
• Garlic: 4 cloves, minced
• Tomato: 2 large, diced
• Cumin: 1 teaspoon
• Turmeric: 1/2 teaspoon
• Coriander: 1 teaspoon
• Cinnamon: 1 stick
• Vegetable Broth: 4 cups
• Salt and Black Pepper: to taste
• Olive Oil: 2 tablespoons
• Parsley: For garnish

Preparation

Preparing the Khubz

1. In a large bowl, combine flour, yeast, and sugar.
2. Add salt, olive oil, and gradually add warm water while mixing to form a dough.
3. Knead the dough for about 10 minutes until it is smooth and elastic.
4. Place the dough back into the bowl, cover it with a damp cloth, and let it rise for about one hour or until it doubles in size.

Preparing the Maraq

1. Heat olive oil in a large pot over medium heat.
2. Add onions and garlic, cooking until soft and golden brown.
3. Add lamb and brown it on all sides.
4. Stir in the tomatoes, cumin, turmeric, coriander, and cinnamon stick.
5. Pour in the vegetable broth and season with salt and black pepper to taste.
6. Bring the mixture to a boil, then reduce the heat, cover, and let simmer for approximately two hours or until the lamb is tender.

Cooking

Cooking the Khubz

1. Preheat your oven to 230 degrees Celsius (446 degrees Fahrenheit).
2. Punch down the risen dough and divide it into small balls.
3. Roll each ball into a flat circle about 1/4 inch thick.
4. Place the circles on a baking sheet and allow them to rest for 10 minutes.
5. Bake the Khubz for about 8-10 minutes or until they puff up and have a light golden color.

For timing, you might use a cooking timer to ensure precision during baking.

Finishing the Maraq

1. Check the seasoning of the Maraq and adjust according to your taste.
2. Remove the cinnamon stick before serving.
3. Garnish with fresh chopped parsley for a bright finish.

How to Enjoy Khubz and Maraq

The best way to enjoy Khubz and Maraq is by sharing it with family and friends. Traditionally, this meal is served in large communal dishes, where Khubz is used to scoop up the Maraq directly by hand, ensuring a perfect blend of flavors in every bite. You can pair this dish with a light salad or pickled vegetables to balance the rich flavors. Alternatively, Khubz can be toasted slightly for a crispy texture, adding a delightful contrast to the tender lamb and flavorful broth of the Maraq.

Whether enjoyed on its own or as part of a larger feast, Khubz and Maraq offers a deeply satisfying taste of Middle Eastern culinary tradition.