Yemenite Bone Soup Recipes

YEMENITE SOUP

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.

YEMENITE BEEF AND CHICKEN SOUP

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.

YEMENITE BONE SOUP

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!