Yemenite Beef and Chicken Soup |
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Prep Time: 2880 Minutes Cook Time: 0 Minutes |
Ready In: 2880 Minutes Servings: 12 |
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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). Ingredients:
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 tomato |
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 |
Directions:
1. In a large pot, place water, beef and marrow bones and bring to boil.
2. Lower heat and add garlic, onions, parsley and dill.
3. Cut a cross in the tomato (do not cut all the way through) and add to pot.
4. Cover pot and simmer 20 minutes.
5. Add the chicken and bring to boil.
6. Add carrots (peeled but whole), celery, curry and cumin.
7. Lower heat and simmer 20 minutes until cooked.
8. Refrigerate overnight.
9. 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.
10. Add zucchini, potatoes, hawaij and salt and pepper to taste. Bring to boil, reduce heat and simmer covered 10 minutes.
11. Add lemon juice. Remove marrow. Garnish with cilantro.
12. Good served with z'chug (Yemenite chili pepper paste) and hilbe (Yemenite fenugreek paste) to taste.
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