Marak Bacar Recipe

Introduction to Marak Bacar

Marak Bacar is a traditional spice-laden dish with its roots in Middle Eastern cuisine, particularly in Yemen. This aromatic meat stew is typically prepared with whole spices, tender goat meat, and a variety of vegetables, resulting in a deeply flavorful experience. The word "Marak" in Arabic refers to a type of soup or stew, while "Bacar" refers specifically to goat meat used in the dish. This dish is commonly enjoyed during special gatherings and festive occasions, bringing warmth and comfort to the dining table.

Ingredients

For this Marak Bacar recipe, you'll need the following ingredients. Click on each to learn more about them:

• Goat Meat - 1 kg, cut into chunks
• Onions - 2 large, finely chopped
• Garlic - 5 cloves, minced
• Ginger - 1-inch piece, grated
• Tomatoes - 3 large, chopped
• Potatoes - 2 large, peeled and cut into cubes
• Carrots - 2, cut into thick slices
• Cumin - 2 teaspoons, ground
• Coriander - 2 teaspoons, ground
• Turmeric - 1 teaspoon
• Cinnamon - 1 stick
• Cardamom Pods - 4 whole
• Cloves - 5 whole
• Bay Leaves - 2
• Salt - to taste
• Black Pepper - to taste
• Olive Oil - 3 tablespoons
• Chicken Broth - 1 liter
• Coriander Leaves - for garnish

Preparation Steps

Here are the steps to prepare your ingredients before cooking Marak Bacar:

1. Chop the onions: Peel and finely chop the onions to release their aromatic sweetness when cooked.
2. Mince the garlic and grate the ginger: These ingredients are essential for adding depth to the flavor of the stew.
3. Prepare the vegetables: Chop the tomatoes, potatoes, and slice the carrots. Set them aside for use later.
4. Cube the goat meat: Clean and cut the meat into manageable chunks for easy cooking and tender results.

Cooking Process

Follow these steps to cook the Marak Bacar:

1. Heat the olive oil in a large pot over medium heat.
2. Add the onions and sauté until they turn golden brown. This process might take around 8-10 minutes.
3. Add the garlic and ginger, stirring for another 2 minutes to release their flavors.
4. Add the spices: Stir in the cumin, coriander, and turmeric, cooking for 1 minute to toast the spices.
5. Add the goat meat and brown it on all sides, sealing in the juices. This should take about 5-7 minutes.
6. Add the prepared vegetables: Tomatoes, potatoes, and carrots go in next. Stir well to combine.
7. Add the chicken broth along with the whole cardamom, cloves, cinnamon stick, and bay leaves.
8. Season with salt and black pepper according to taste. Stir the mixture thoroughly.
9. Bring to a boil, then reduce the heat to low and cover the pot. Simmer for approximately 2 hours until the goat meat is tender and the flavors have melded beautifully. Consider setting a cooking timer to help with this step.
10. Check for seasoning: Adjust the salt and pepper if necessary. Remove the whole spices before serving.

Serving Suggestions and Enjoyment

Marak Bacar is best enjoyed hot, accompanied by fresh coriander leaves as garnish, and served alongside warm flatbreads such as pita or naan. The rustic flavors and rich aromas make it ideal for sharing with family and friends around a communal table. Pair it with a side of rice for a complete and satisfying meal.

In a traditional setting, Marak Bacar may be served in large communal bowls with rustic wooden spoons, allowing diners to help themselves as they wish. For a modern twist, it can be served in individual bowls with a drizzle of olive oil or a squeeze of lemon juice for extra freshness. Embrace the warmth and depth of this delicious dish!