Title: Marag (Yemenite Bone Soup)
Categories: Jewish Yemeni Israel Soup
Yield: 6 Servings

8	c	-To 10 cups water
2	lb	Beef 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 removed
1		Zucchini, halved
2		(1/2 lb)potatoes, peeled & halved
1	ts	Salt, or to taste

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 abt 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

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