Marag makes the meal

The time-honored stew was not always cooked the way it is today

December 12, 2013 14:06
Photo of beef stew.

beef stew. (photo credit: Wikimedia Commons)


Dear Reader,
As you can imagine, more people are reading The Jerusalem Post than ever before. Nevertheless, traditional business models are no longer sustainable and high-quality publications, like ours, are being forced to look for new ways to keep going. Unlike many other news organizations, we have not put up a paywall. We want to keep our journalism open and accessible and be able to keep providing you with news and analyses from the frontlines of Israel, the Middle East and the Jewish World.

As one of our loyal readers, we ask you to be our partner.

For $5 a month you will receive access to the following:

  • A user experience almost completely free of ads
  • Access to our Premium Section
  • Content from the award-winning Jerusalem Report and our monthly magazine to learn Hebrew - Ivrit
  • A brand new ePaper featuring the daily newspaper as it appears in print in Israel

Help us grow and continue telling Israel’s story to the world.

Thank you,

Ronit Hasin-Hochman, CEO, Jerusalem Post Group
Yaakov Katz, Editor-in-Chief


‘Yesh marak?” asks Yakir – Hebrew for “Is there soup?” – when he wants to know whether lunch is ready. That is how his father, Zechariah, used to ask for his daily soup; he pronounced the Hebrew word for soup with a Yemenite accent – “marag.”

The midday meal in the home of Yakir’s parents in Givatayim was often a satisfying soup made of beef or chicken pieces cooked with potato chunks in a rich broth flavored with onions and a little tomato, redolent of cumin, turmeric and black pepper. Sometimes the soup contained cubes of white squash (kishu in Hebrew). For those who wanted a more pungent flavor, there was always the hot pepper-garlic relish, s’hug, on the table. There was bread to dunk in the soup – pita, fresh white or dark bread (lehem lavan or lehem shahor) and occasionally saluf, homemade Yemenite flatbread. Once in a while the soup was accompanied by rice that Yakir’s mother, Rachel, cooked in some of the flavorful broth.


Join Jerusalem Post Premium Plus now for just $5 and upgrade your experience with an ads-free website and exclusive content. Click here>>

Related Content