Hi! Can anybody please tell me the recipe for the dish marag/marg. It's main ingredient is lamb and it's a kind of soup. It would be helpful if I get the URL for any website having this recipe. Thanks.

Tabasma:

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 about 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

Pete