Best Yemenite High Holy Day Soup Recipes

Marak Temani (Yemenite Beef Soup) image

Provided by lecole54

Categories Meat

Time 2h40m

Yield 8 serving(s)

Number Of Ingredients 10

2 beef bones with marrow
2 onions, sliced
1 tablespoon cilantro, chopped
10 cups water
1 lb beef stew, cut into 1 inch cubes
2 teaspoons hawaij
2 teaspoons salt (to taste)
fresh ground pepper
2 medium russet potatoes, peeled and cut into large chunks
2 carrots, peeled and cut into 1 inch pieces

Steps:

Combine the bones, onions, cilantro and water in a soup pot. Bring to a boil, then reduce the heat and simmer, covered, stirring occasionally, for 1 hour. Skim any foam off the surface as it develops.
Add the beef, hawaij, salt and pepper, and simmer, stirring occasionally, until the meat is nearly tender, about 1 hour. Skim any foam off the surface as it develops.
Add the potatoes and carrots and continue cooking until the potatoes are soft and the meat is fully tender, about 30 minutes. Remove the bones before serving. Serve accompanied with slices of pita bread.

Nutrition Facts : Calories 105.8, Fat 2.8, SaturatedFat 1.1, Cholesterol 6.2, Sodium 791.2, Carbohydrate 17.1, Fiber 2.5, Sugar 3.1, Protein 3.6

Yemenite High Holy Day Soup image

Provided by Joan Nathan

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.