Marak Temani Yemenite Beef Soup Recipes

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

Ingredients

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 :

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

Ingredients

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

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