marag

The meal's bookends can be muscular, too: from the soup that invariably starts it off, a lamb-marrow consommé called marag, to sabaya, a traditional dessert consisting of fifty layers of baked dough, each separated by a coat of clarified butter.

The New Yorker

The dish, historically known as marag dubh, is made of pig's blood, onions, suet, oatmeal and spices and has been made in Stornoway, on the Isle of Lewis, for centuries.

Telegraph.co.uk - Telegraph online, Daily Telegraph and Sunday Telegraph

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