Best Yemenite Bone Soup Recipes

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YEMENITE SOUP



Yemenite Soup image

This Yemenite soup is a meal unto itself.

Provided by Levana Kirschenbaum

Categories     Soups

Time 3h15m

Yield 6+

Number Of Ingredients 15

3 pounds lean beef or lamb cubes
½ dozen meat bones
3 quarts (12 cups) water
2 large onions
1 bunch flat parsley
1 bunch cilantro, tough stems removed
3 medium carrots
3 large potatoes
2 red peppers
3 medium zucchini
3 tablespoons Jamie Geller Hawaij
2 teaspoons turmeric
⅓ cup fenugreek powder
1 small can tomato paste
Salt to taste (Put it all the way at the end, and only if necessary; you might not need any, as the meat is salty.)

Steps:

  • 1. Bring meat and water to a boil in a large pot. Reduce to medium and cook, covered for one hour. 2. In a food processor, coarsely grind the onions, parsley, and cilantro, and add to the pot. 3. Dice all the vegetables small and add to the pot (no time for dicing? No problem: shred them all in the food processor), with all remaining ingredients. Cook 2 more hours. 4. Adjust the texture and seasonings.

Nutrition Facts :

YEMENITE CHICKEN SOUP



Yemenite Chicken Soup image

Chicken soup is so famously restorative it's almost a cliché. But Chef Jenn Louis's recipe for Yemenite chicken soup reinvigorates the old standard with a spice mix that's at once complex, punchy, and easy to make.

Provided by Jenn Louis

Categories     main-dish

Time 1h15m

Yield 6 servings

Number Of Ingredients 23

1/2 teaspoon whole cloves
1 1/2 teaspoons coriander seeds
1 tablespoon black peppercorns
1 tablespoon cumin seeds
1 1/2 teaspoons caraway seeds
1 tablespoon green cardamom pods
2 teaspoons celery seed
1 1/2 tablespoons ground turmeric
1 1/4 teaspoons ground cinnamon
1 tablespoon fine sea salt
1 large onion
2 ribs celery
3 cloves garlic
3 medium carrots, peeled
1/4 cup extra-virgin olive oil
1/4 cup Hawaii spice mix, add more to taste
1 1/2 quarts chicken stock
1/2 bunch parsley
1/2 bunch cilantro, plus more for garnish
2 pounds skinless chicken thighs, drumsticks, or whole legs
Kosher salt
2 Yukon Gold potatoes, peeled and diced, about 2 cups
1/2 cup tahini, for garnish

Steps:

  • Hawaii spice mix: Toast cloves, coriander, black peppercorns, cumin, caraway, cardamom pods, and celery seed in a dry skillet over medium heat until fragrant, 1-2 minutes. Shake occasionally to prevent burning. Remove from heat, then set aside in a bowl to cool completely.
  • Grind spices finely, adding in turmeric, cinnamon, and salt. Sift through a fine-mesh strainer into a bowl. If not using right away, store the blend in a tightly sealed container for up to one month. Makes ½ cup.
  • Chicken soup: Roughly chop onion, celery, garlic, and carrots. In a Dutch oven over medium-high heat, sauté vegetables in oil until soft and onions are translucent, 8-10 minutes. Add Hawaii spice mix and stir to combine.
  • Add stock to the vegetables. Roughly chop parsley and cilantro (including stems) and add to the pot. Bring soup to a gentle simmer. Meanwhile, season chicken with salt on both sides and add to the pot. Cover and simmer 30 minutes. Add diced potatoes and cook another 15 minutes, until chicken pulls from the bone and potatoes are tender.
  • Assembly: Place a piece of chicken into a bowl. Ladle vegetables around the chicken, followed by a ladle of broth. Garnish with fresh cilantro and a drizzle of tahini. Serve hot.

YEMENITE SOUP



Yemenite Soup image

Saw my very good Yemenite friend do this, and took it to the next level. This is serious comfort food and perfect for a cold winter day or night. With a piece of crusty French or sourdough bread, it's a meal.

Provided by AniSarit

Categories     One Dish Meal

Time 1h35m

Yield 12 serving(s)

Number Of Ingredients 9

1 1/2 lbs beef, seared then cubed
canola oil
1 onion, chopped
2 carrots, grated
4 celery ribs, diced
1 tomatoes, chopped
4 yukon gold potatoes, peeled and cubed
2 -3 tablespoons hawaij
salt and pepper

Steps:

  • Fill a large soup pot with water and add preseared and cubed beef, and cook until slightly tender (about 45min). Remove all beef-froth that comes to the top. Start the heat high, but when it comes to a boil, reduce to medium-low.
  • In a skillet, sautee the onions.
  • When translucent, add the carrots and celery, and continue sauteeing for another 5 minutes.
  • Add the onion, carrots, and celery mixture (with whatever little oil you still have in the skillet), and add to soup pot that has the beef cooking.
  • Add cubed tomatoes, potatoes, and hawaij.
  • Simmer for 30minutes more, partially covered, until all ingredients are soft.
  • Enjoy in a big bowl with warm fresh crusty bread.

Nutrition Facts : Calories 433.8, Fat 40.4, SaturatedFat 16.7, Cholesterol 56.2, Sodium 35.1, Carbohydrate 11.8, Fiber 1.6, Sugar 1.8, Protein 5.9

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 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

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