Best Yemenite 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 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 BEEF AND CHICKEN SOUP



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

YEMENITE BEAN SOUP



Yemenite Bean Soup image

When DH and I were dating we used to eat at a wonderful little restaurant called Maabhat that had this amazing bean soup that we both loved. Well I finally decided to duplicate it and this is my version. Unlike most Yemenite soups that call for hawaaj, this recipe gives the actual spices used; not a blend but if you can find hawaj then use that until the soup tastes just right. The spices given are approximations since I do not measure the amount of water exactly which can affect the taste so add more cumin, cardamom, and salt as needed.

Provided by scancan

Categories     Low Cholesterol

Time 2h30m

Yield 16 serving(s)

Number Of Ingredients 12

16 ounces navy beans (soaked for 24 hours, rinsed, and boiled) or 16 ounces pinto beans, dried (soaked for 24 hours, rinsed, and boiled)
6 ounces canned tomato paste
4 medium potatoes, cut into small cubes
1 lb steak (not a fatty cut) or 1 lb stewing beef (not a fatty cut)
6 carrots, diced
3 tablespoons chicken soup consomme
4 tablespoons cumin, ground
1 tablespoon turmeric
1 teaspoon cardamom, ground
1/2 teaspoon allspice
water (approximately 2 quarts)
salt

Steps:

  • Cut meat into very small bite-sized pieces.
  • Sear meat in frying pan.
  • Add all ingredients together in a large soup pot and bring to a boil.
  • Lower heat and simmer for several hours until everything is tender.
  • Salt and add chicken consomme powder to taste.

Nutrition Facts : Calories 178.1, Fat 6.1, SaturatedFat 2.2, Cholesterol 19.3, Sodium 203.3, Carbohydrate 22, Fiber 5.6, Sugar 2.9, Protein 9.7

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

MARAK TEMANI (YEMENITE BEEF SOUP)



Marak Temani (Yemenite Beef Soup) image

From forward.com: "Any critic who complains that Jewish food has no taste has never tried marak Temani. Typically served for Sabbath dinner, this cilantro scented beef (or sometimes chicken) soup gets an extra hit of heat and flavor from the Yemenite spice mixture hawaij, which combines cumin, turmeric, cardamom, cloves and coriander. As Joan Nathan writes in 'The Foods of Israel Today,' the recipe for hawaij 'varies from family to family,' allowing cooks to put their personal stamp on supper. Marak Temani (literally 'Yemenite soup' in Hebrew), which can be kept warm for the Sabbath lunch and makes regular appearances during the week, is served as the centerpiece of the meal, along with pita or, more traditionally, a Yemenite flatbread called salouf."

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 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 CHICKEN SOUP



YEMENITE CHICKEN SOUP image

Categories     Soup/Stew     Chicken     Passover     Kosher

Yield 12/8 first/main course

Number Of Ingredients 10

12 cups water
4-pound chicken, skinned or unskinned, and cut into at least 8 pieces
2 teaspoons salt or to taste
1-1/2 tablespoons hawayij or to taste
3 large onions, peeled and quartered
8 to 9 cloves of garlic, peeled
3 medium potatoes, peeled and quartered.
2 carrots, peeled and cut into 2-inch chunks
2 cups hilbe
1 cup chopped cilantro

Steps:

  • Bring the water to a boil and add the chicken with the salt and the hawayij. Return the soup to a boil, add the onions, and simmer, uncovered, for 15 minutes. Skim off any foam that rises and add the garlic. Simmer 10 more minutes. Add potatoes and carrots and simmer, covered, for another 30 minutes. Serve each person a bowl of soup. Place the hilbe and cilantro in separate bowls. Let the guests add them to their own taste.

YEMENITE BONE SOUP



Yemenite Bone Soup image

Make and share this Yemenite Bone Soup recipe from Food.com.

Provided by jewels catering

Categories     Stocks

Time 2h54m

Yield 6-8 bowls, 8 serving(s)

Number Of Ingredients 10

2 tablespoons ground cumin
2 teaspoons turmeric
1/2 teaspoon black pepper
5 beef bones
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, tumeric, 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 316, Fat 17.2, SaturatedFat 6.8, Cholesterol 58.7, Sodium 61.5, Carbohydrate 22.2, Fiber 2.5, Sugar 2.2, Protein 18.1

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