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.

MARAK TEMANI (YEMENITE BEEF SOUP)

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.

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!