|Course||Lunch or dinner|
|Place of origin||Somalia|
|Main ingredients||Lamb, or chicken, water, Spices|
The process of cooking maraq would usually begin by boiling some meat with some spices and onions. After the meat is tender and cooked, it is served on a bed of rice. The resulting Maraq broth would be served in a bowl on the side. In Yemen, it is usually sipped with the meal while in Somalia it is served before meals. It is also common to squeeze a fresh lime into the Maraq as it cools down for additional flavor.