Maraq / Marak Temani (Yemeni-style Chicken Soup)
- Devrim Karagoz
- Jan 21
- 3 min read
Mama Ram HAWAIJ offers a golden-colored blend of traditional Yemeni cuisine.
Aromatic Maraq Temani Chicken Soup.
Yemeni cuisine is known for its patiently cooked dishes and unhurried use of spices. One of the most fundamental and hearty dishes of this cuisine is the traditional chicken soup known as Maraq (or Marak) Temani .
Prepared with golden broth, bone-in chicken, root vegetables, and Hawaij, the signature spice blend of Yemeni cuisine, this Maraq Temani Chicken Soup is a staple for both everyday meals and special occasions. Beneath its simple appearance lies a deep, aromatic, and perfectly balanced flavor.
What is Hawaii?
Hawaij is a traditional spice blend used in Yemeni cuisine, particularly in soups and meat dishes. The warm color of turmeric, the earthy character of cumin and coriander, and the mild sharpness of black pepper combine. The aim of this blend is not to be dominant, but to gradually infuse into the dish during the long cooking process.
At Maraq Temani, Hawaij spice forms the backbone of the dish. The soup's color, aroma, and character come directly from this spice.
In this article, we share a recipe for this classic Yemeni soup, Hawaij, that preserves its aromatic character and is adaptable to home cooking, staying true to its traditional form.
Main ingredients (for 6–8 servings)
1 whole chicken (1.5–2 kg) or chicken pieces with bones
2 tablespoons Mama Ram HAWAIJ (for soup use)
2 tablespoons of olive oil
2 large onions (roughly chopped)
4–6 cloves of garlic (crushed)
2–3 carrots (thick pieces)
2 potatoes (large cubes)
1 tomato (optional, quartered)
1.5–2 liters of water (depending on the size of the chicken)
Salt, pepper
For service
Fresh cilantro or parsley
Lemon slices
Serve with: flatbread / pita / lavash (or lahoh-style bread if you prefer)
Instructions (Step-by-Step)
1) Awaken the spice (critical step | 2 min)
Gourmet kitchen note: Multi-layered spices like Hawaij reveal their true character with just a brief touch of oil.
Heat the olive oil in a large saucepan.
Add the onion and cook for 2-3 minutes until softened without browning .
Add the garlic and stir for 10–15 seconds .
Add all of the Hawaij and sauté in oil for 30–40 seconds to release the flavor.
2) Add the chicken and sear (6–8 min)
Place the chicken pieces in the pot.
Stir over medium heat, until coated with spices and oil.
When the surface of the chicken becomes opaque and takes on a light color, proceed to the next stage.
3) Vegetable balance (2 min)
Add the carrots and potatoes.
If you're using tomatoes, add them at this stage (to balance the acidity early on).
Season lightly with salt and pepper (final adjustment at the end).
4) Boiling & clarification (75–90 min)
Professional kitchen principle: This soup should never boil too fast .
Add cold water until it covers the contents by 2-3 fingers' width.
Once it reaches boiling point, turn the heat down to the lowest setting .
Cook with the lid half-open for 75–90 minutes.
Remove any foam that forms on top within the first 10 minutes.
5) Consistency adjustment (optional but recommended | 3 min)
For a more rounded body:
Remove a small portion of the potato from the pot and mash it with a fork.
Add it back to the soup and stir.
6) Final touches (2 min)
Salt and pepper to taste.
Turn off the heat.
Serve with fresh cilantro/parsley and fresh lemon .
Service & Presentation
Serve in a wide-mouthed, light-colored bowl (to highlight the golden tone).
Chicken meat should be tender enough to separate slightly from the bone, but it shouldn't fall apart into fibers.
It is served with plain bread; no butter, yogurt, or cream is added .
Flavor Profile
Deep • Warming • Aromatic • Clean finish
The spicy heat of Hawaij is balanced by the roundness of the long-simmered chicken broth and the clarity of the lemon.
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