Ethiopian Bone Marrow Soup (Marak Tihilo)

• •2 lb Beef marrow bones (cut into 2-3 inch pieces)
• •1 piece Yellow onion (large, chopped)
• •4 cloves Garlic (minced)
• •1 inch Fresh ginger (grated)
• •1 piece Tomato (large, diced)
• •2 piece Carrots (medium, peeled and chopped)
• •2 piece Potatoes (medium, peeled and cubed)
• •1 tsp Turmeric powder
• •1 tsp Cumin powder
• •1 tsp Coriander powder
• •1 tsp Black peppercorns
• •2 piece Bay leaves
• •2 piece Fresh rosemary sprigs
• •8 cup Water
• •to taste Salt
• •1 cup Fresh cilantro (chopped, for garnish)
• •4 piece Lime wedges (for serving)

Instructions

1. 1

   Blanch the bones: Place beef marrow bones in a large pot and cover with cold water. Bring to a rolling boil over high heat, then boil for 10 minutes. This helps to remove impurities and create a cleaner broth. Drain the water and rinse the bones thoroughly under cold water.

2. 2

   Prepare aromatics: In the same large pot, heat a splash of oil (if desired, or dry toast for a lighter soup) over medium heat. Add chopped onion and sauté until softened and translucent, about 5-7 minutes. Add minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant.

3. 3

   Build the soup base: Return the blanched and rinsed bones to the pot. Add diced tomato, carrots, and potatoes. Stir in turmeric powder, cumin powder, coriander powder, black peppercorns, bay leaves, and rosemary sprigs. Mix well to coat the ingredients.

4. 4

   Simmer the soup: Pour in 8 cups of fresh water, ensuring the bones and vegetables are submerged. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for at least 2 hours (or up to 3-4 hours for a richer flavor). Skim off any foam that rises to the surface during the first hour of simmering.

5. 5

   Season and finish: After simmering, carefully remove the bones, bay leaves, and rosemary sprigs. Allow the bones to cool slightly, then remove any accessible marrow and add it back to the soup. Season the soup with salt to taste. You can gently mash some of the potatoes and carrots against the side of the pot to thicken the broth slightly, if desired.

6. 6

   Serve hot: Ladle the Ethiopian Bone Marrow Soup into bowls. Garnish with fresh chopped cilantro and serve immediately with lime wedges on the side for squeezing.

Chef's Tips

• 💡For an even richer broth, you can roast the bones in the oven at 400°F (200°C) for 20-30 minutes before blanching them.
• 💡If you prefer a clear broth, strain the soup through a fine-mesh sieve after removing the bones and before adding the marrow back.
• 💡This soup freezes well. Store in airtight containers for up to 3 months.
• 💡Serve with crusty bread or injera for a complete meal.