YEMENITE BEEF AND CHICKEN SOUP

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Yemenite Beef and Chicken Soup image

This is the best chicken soup I've ever made. It's very different and flavorful! The recipe comes from a Jewish cookbook. It's the typical Yemenite dish for Rosh Hashana (Jewish New Year).

Provided by Devora

Categories     Southwest Asia (middle East)

Time P2D

Yield 10-12 serving(s)

Number Of Ingredients 19

8 cups water
1/2 lb beef shoulder or 1/2 lb beef rib
2 marrow, bones
8 garlic cloves, peeled
2 large onions, quartered
1 large tomatoes
1/4 cup fresh parsley
1/4 cup dill
8 chicken pieces
2 carrots
4 celery ribs
1 tablespoon curry
1/2 teaspoon cumin
1 zucchini
3 potatoes, cut in 1-inch pieces
1 tablespoon hawaij (Yemenite spice)
salt and pepper
1 lemon, juice of
1 cup fresh cilantro

Steps:

  • In a large pot, place water, beef and marrow bones and bring to boil.
  • Lower heat and add garlic, onions, parsley and dill.
  • Cut a cross in the tomato (do not cut all the way through) and add to pot.
  • Cover pot and simmer 20 minutes.
  • Add the chicken and bring to boil.
  • Add carrots (peeled but whole), celery, curry and cumin.
  • Lower heat and simmer 20 minutes until cooked.
  • Refrigerate overnight.
  • In the morning, skim the layer of fat off the top. Fish out the chicken, remove the skin and bones, cut chicken into pieces and return chicken pieces to pot.
  • Add zucchini, potatoes, hawaij and salt and pepper to taste. Bring to boil, reduce heat and simmer covered 10 minutes.
  • Add lemon juice. Remove marrow. Garnish with cilantro.
  • Good served with z'chug (Yemenite chili pepper paste) and hilbe (Yemenite fenugreek paste) to taste.

Nutrition Facts : Calories 116.5, Fat 1.8, SaturatedFat 0.6, Cholesterol 12.7, Sodium 48.7, Carbohydrate 19, Fiber 3.2, Sugar 3.6, Protein 7.2

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