📝 About This Recipe
Hailing from the ancient walled city of Harar, Hulbat Marakh is a sophisticated, aromatic stew that represents the pinnacle of Harari culinary artistry. This 'Mixed Meat and Grain' masterpiece combines tender lamb or beef with a silky, thickened sauce enriched by fenugreek, toasted grains, and the warmth of specialized spices. It is a celebratory dish that balances earthy depth with a velvety texture, offering a unique regional profile that differs beautifully from the standard highland wats.
🥗 Ingredients
The Meat and Base
- 2 lbs Lamb or Beef chuck (cut into 1-inch cubes)
- 3 large Red onions (very finely minced)
- 4 tablespoons Niter Kibbeh (Spiced Clarified Butter) (can substitute with ghee if necessary)
- 5 cloves Garlic (minced into a paste)
- 2 tablespoons Ginger (freshly grated)
The Thickening Grains (Hulbat Mix)
- 1/2 cup Barley or Wheat flour (toasted until lightly golden)
- 2 tablespoons Fenugreek powder (Abish) (soaked in water and drained to remove bitterness)
- 1/4 cup Yellow Split Peas (cooked and mashed into a paste)
Spices and Liquids
- 2-3 tablespoons Berbere spice blend (adjust based on heat preference)
- 1 teaspoon Korerima (Black Cardamom) (freshly ground seeds)
- 1 teaspoon Salt (or to taste)
- 4 cups Beef broth or Water (added in stages)
👨🍳 Instructions
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1
Begin by dry-toasting the barley or wheat flour in a small skillet over medium heat for 3-5 minutes, stirring constantly until it smells nutty and turns a pale golden brown. Set aside.
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2
In a large, heavy-bottomed pot (a Dutch oven is ideal), add the minced onions over medium-low heat without oil. Sauté them 'dry' for about 10-15 minutes, stirring often, until they are soft and the moisture has evaporated.
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3
Add the Niter Kibbeh to the onions. Once melted and bubbling, stir in the garlic, ginger, and Berbere spice. Sauté for another 5 minutes until the spices are fragrant and the oil begins to separate.
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4
Increase the heat to medium and add the cubed meat. Sear the meat until it is browned on all sides and coated thoroughly in the spice and onion base.
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5
Pour in 3 cups of the broth or water. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 45-50 minutes, or until the meat is very tender.
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6
While the meat simmers, prepare the thickening slurry. In a small bowl, whisk the toasted flour, the mashed split pea paste, and the soaked/drained fenugreek powder with 1 cup of room temperature water until perfectly smooth.
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7
Slowly pour the grain slurry into the pot while stirring constantly to prevent any lumps from forming. This is the 'Hulbat' element that gives the dish its signature body.
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8
Add the ground Korerima (black cardamom) and salt. Continue to simmer the stew uncovered for another 10-15 minutes. The sauce should thicken to a velvety consistency that coats the back of a spoon.
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9
Taste and adjust seasoning. If the stew is too thick, add a splash more broth; if too thin, simmer for a few more minutes.
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10
Turn off the heat and let the stew rest for 5 minutes before serving. This allows the spiced butter to rise to the surface, creating a beautiful finish.
💡 Chef's Tips
To remove the bitterness from fenugreek, soak the powder in water for 30 minutes, let it settle, and carefully pour off the top layer of yellow water before using. For the most authentic flavor, use bone-in lamb; the marrow adds a richness that defines Harari cooking. Don't rush the onions; the 'dry sauté' method is the secret to the deep umami base of Ethiopian stews. If you can't find Korerima, a mix of green cardamom and a touch of smoky black tea can mimic the complexity. Always toast your flour; raw flour will make the stew taste doughy rather than nutty.
🍽️ Serving Suggestions
Serve hot atop fresh, tangy Injera (sourdough flatbread) to soak up the luxurious sauce. Pair with a side of 'Gomen' (braised collard greens) for a textural and nutritional balance. Accompany with a small bowl of 'Ayib' (fresh Ethiopian cottage cheese) to cool the heat of the Berbere. Traditionally enjoyed with a cup of strong Harar coffee or a glass of Tej (honey wine) after the meal. In Harar, this is often served with 'Lahooh' or 'Kicha' (wheat-based flatbreads) as an alternative to Injera.