Best Marak Temani Yemenite Beef Soup Recipes

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YEMENITE HIGH HOLY DAY SOUP



Yemenite High Holy Day Soup image

Provided by Joan Nathan

Categories     Soup/Stew     Beef     Chicken     Garlic     Onion     Potato     Tomato     Kid-Friendly     High Fiber     Wheat/Gluten-Free     Rosh Hashanah/Yom Kippur     Celery     Leek     Zucchini     Fall     Kosher     Small Plates

Yield Serves 10 to 12

Number Of Ingredients 20

3 celery stalks, cut into 2-inch pieces
1 medium zucchini, peeled and cubed
3 carrots, cut into 3-inch pieces
1 large tomato, almost quartered but not cut apart at bottom
3 potatoes, peeled and diced, kept in cold water
3 pounds beef shoulder, ribs, or stew meat (fat removed)
3 pieces (about 2 pounds) marrow bones
1 3-pound chicken, cleaned and quartered
Up to 5 quarts water
10-12 cloves garlic, unpeeled
9 small white onions
1 large white turnip, quartered but unpeeled
4 leeks or 8 green onions, coarsely cut
1 small bunch fresh parsley or fresh coriander, woody stems trimmed away
Salt to taste
1 tablespoon hawayij (Yemenite spices), or to taste
Equipment
Storage cups for refrigerating
Covered soup kettle
Large slotted spoon

Steps:

  • Child: Store the celery, zucchini, carrots, tomato, and potatoes in separate covered containers in the refrigerator until you need them the next day. The potatoes must be in cold water or they will turn a terrible gray color.
  • Adult with Child: Place the beef and chicken in a large kettle with enough water to cover them. Bring to a boil, lower the heat, and simmer, until a froth forms. Remove the meat and bones and discard the water. Clean the kettle.
  • Child: Put the beef and bones back in the kettle and cover with fresh water. Bring to a boil again. Lower the heat and add the unpeeled garlic cloves (by being left in their skins, they won't soften in cooking). Add the onions, turnip, and leeks or green onions. Cook, covered, about 1 1/2 hours, or until the meat seems fairly tender.
  • Adult: Remove the marrow bones, add the chicken, cover, and simmer another 20 minutes. Let cool and refrigerate overnight.
  • Child: Bring the soup to a boil. Add the celery, zucchini, carrots, tomato, and potatoes. Lower the heat, cover, and simmer another 20 minutes. Just before serving, add the parsley or coriander, salt, and hawayij, and cook, covered, for a few minutes.
  • Adult: Remove the garlic cloves. Adjust the seasonings.
  • Eat by dipping bread into the soup, scooping up the meat and vegetables and/or the sauce.

YEMENITE BEEF SOUP RECIPE - (4/5)



Yemenite Beef Soup Recipe - (4/5) image

Provided by ltrodrigu

Number Of Ingredients 13

6 tablespoons ground turmeric
1/4 cup ground cumin
2 tablespoons freshly ground black pepper
1 pound boneless short ribs, cut into 2-inch chunks
4 tablespoons schmaltz or olive oil
1 tablespoon kosher salt
1 onion, thinly sliced
4 garlic cloves, slivered
1 cup canned crushed tomatoes
2 quarts chicken stock
2 cilantro sprigs, plus cilantro leaves for serving
2 parsley sprigs, plus parsley leaves for serving
12 baby Yukon Gold potatoes, peeled

Steps:

  • Make Hawaij: Add turmeric, cumin and pepper to a jar with a tight fitting lid and shake to thoroughly combine. (Hawaij will keep in pantry up to 3 months.) In a large bowl, combine short ribs, 2 tablespoons schmaltz, 2 tablespoons hawaij and salt, mixing well to evenly coat meat. Transfer to a plate and loosely cover with parchment paper. Refrigerate at least 1 hour or overnight. Heat remaining schmaltz in a lidded large pot over medium-high heat until shimmering but not smoking. Cook short ribs, turning occasionally, until browned all over, about 5 minutes. Transfer meat to a plate and set aside. Decrease heat to medium-low and add onions, garlic and 2 tablespoons hawaij. Cook, stirring frequently, until onions have softened but not browned, about 10 minutes. Add tomatoes and cook 5 minutes more. Add reserved short ribs, chicken stock and cilantro and parsley sprigs. Bring to a simmer, then cook, covered, 2 hours. Add potatoes and continue cooking until they are tender, about 20 minutes. Serve soup in bowls, topped with cilantro and parsley leaves. Serve lachuch with the soup, if you like.

YEMENITE SOUP



Yemenite Soup image

This is a delicious and different meat soup that comes from "Jewish Cooking for Dummies." You can thicken the soup with a slurry of flour and water if you like. Enjoy!

Provided by Miraklegirl

Categories     Meat

Time 24m

Yield 6-8 serving(s)

Number Of Ingredients 9

2 tablespoons ground cumin
2 teaspoons turmeric
1/2 teaspoon black pepper
1 1/2 lbs beef chuck, with bones or 1 1/2 lbs stewing beef
salt
1 onion, peeled
2 ripe medium tomatoes, left whole
5 cups boiling water
6 small boiling potatoes

Steps:

  • Mix cumin, turmeric, and pepper.
  • Put beef in a large pot and sprinkle with salt and spice mixture.
  • Cook for about 5 minutes, turning occasionally.
  • Add onion and tomatoes and enough boiling water to cover meat.
  • Bring to a boil and skim foam from surface.
  • Cover and cook over low heat for about 2 hours.
  • Peel the potatoes and add to the soup, if necessary, add water to cover.
  • Cook over low heat until meat and potatoes are tender (about 1 additional hour) Adjust seasoning, remove onion and tomatoes.
  • Serve and enjoy!

Nutrition Facts : Calories 421.3, Fat 22.9, SaturatedFat 9.1, Cholesterol 78.2, Sodium 82.1, Carbohydrate 29.6, Fiber 3.4, Sugar 3, Protein 24.1

HAWAIJ (YEMENITE SPICE MIXTURE)



Hawaij (Yemenite Spice Mixture) image

Make and share this Hawaij (Yemenite Spice Mixture) recipe from Food.com.

Provided by lecole54

Categories     Southwest Asia (middle East)

Time 5m

Yield 1/2 cup

Number Of Ingredients 5

3 tablespoons cumin seeds
4 teaspoons black peppercorns
4 tablespoons turmeric
6 cloves
7 cardamom pods

Steps:

  • Place all of the ingredients in a coffee grinder or pestle with mortar. Grind until the spices are finely ground. Store in a tightly closed container.

Nutrition Facts : Calories 385.8, Fat 14.2, SaturatedFat 2.6, Sodium 85.8, Carbohydrate 66.1, Fiber 21.1, Sugar 2.7, Protein 13.1

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