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

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

Ingredients

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

Ingredients

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

YEMENITE SOUP

Yemenite Soup image

Saw my very good Yemenite friend do this, and took it to the next level. This is serious comfort food and perfect for a cold winter day or night. With a piece of crusty French or sourdough bread, it's a meal.

Provided by AniSarit

Categories One Dish Meal

Time 1h35m

Yield 12 serving(s)

Number Of Ingredients 9

Ingredients

1 1/2 lbs beef, seared then cubed
canola oil
1 onion, chopped
2 carrots, grated
4 celery ribs, diced
1 tomatoes, chopped
4 yukon gold potatoes, peeled and cubed
2 -3 tablespoons hawaij
salt and pepper

Steps:

Fill a large soup pot with water and add preseared and cubed beef, and cook until slightly tender (about 45min). Remove all beef-froth that comes to the top. Start the heat high, but when it comes to a boil, reduce to medium-low.
In a skillet, sautee the onions.
When translucent, add the carrots and celery, and continue sauteeing for another 5 minutes.
Add the onion, carrots, and celery mixture (with whatever little oil you still have in the skillet), and add to soup pot that has the beef cooking.
Add cubed tomatoes, potatoes, and hawaij.
Simmer for 30minutes more, partially covered, until all ingredients are soft.
Enjoy in a big bowl with warm fresh crusty bread.

Nutrition Facts : Calories 433.8, Fat 40.4, SaturatedFat 16.7, Cholesterol 56.2, Sodium 35.1, Carbohydrate 11.8, Fiber 1.6, Sugar 1.8, Protein 5.9

HAWAIJ (YEMENITE SPICE MIXTURE)

Hawaij (Yemenite Spice Mixture) image

Make and share this Hawaij (Yemenite Spice Mixture) recipe from Food.com.

Provided by lecole54

Categories Southwest Asia (middle East)

Time 5m

Yield 1/2 cup

Number Of Ingredients 5

Ingredients

3 tablespoons cumin seeds
4 teaspoons black peppercorns
4 tablespoons turmeric
6 cloves
7 cardamom pods

Steps:

Place all of the ingredients in a coffee grinder or pestle with mortar. Grind until the spices are finely ground. Store in a tightly closed container.

Nutrition Facts : Calories 385.8, Fat 14.2, SaturatedFat 2.6, Sodium 85.8, Carbohydrate 66.1, Fiber 21.1, Sugar 2.7, Protein 13.1

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