YEMENITE BEAN SOUP
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
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 CHICKEN SOUP
Chicken soup is so famously restorative it's almost a cliché. But Chef Jenn Louis's recipe for Yemenite chicken soup reinvigorates the old standard with a spice mix that's at once complex, punchy, and easy to make.
Provided by Jenn Louis
Categories main-dish
Time 1h15m
Yield 6 servings
Number Of Ingredients 23
Steps:
- Hawaii spice mix: Toast cloves, coriander, black peppercorns, cumin, caraway, cardamom pods, and celery seed in a dry skillet over medium heat until fragrant, 1-2 minutes. Shake occasionally to prevent burning. Remove from heat, then set aside in a bowl to cool completely.
- Grind spices finely, adding in turmeric, cinnamon, and salt. Sift through a fine-mesh strainer into a bowl. If not using right away, store the blend in a tightly sealed container for up to one month. Makes ½ cup.
- Chicken soup: Roughly chop onion, celery, garlic, and carrots. In a Dutch oven over medium-high heat, sauté vegetables in oil until soft and onions are translucent, 8-10 minutes. Add Hawaii spice mix and stir to combine.
- Add stock to the vegetables. Roughly chop parsley and cilantro (including stems) and add to the pot. Bring soup to a gentle simmer. Meanwhile, season chicken with salt on both sides and add to the pot. Cover and simmer 30 minutes. Add diced potatoes and cook another 15 minutes, until chicken pulls from the bone and potatoes are tender.
- Assembly: Place a piece of chicken into a bowl. Ladle vegetables around the chicken, followed by a ladle of broth. Garnish with fresh cilantro and a drizzle of tahini. Serve hot.
YEMENITE HIGH HOLY DAY SOUP
Provided by Joan Nathan
Categories Soup/Stew Beef Chicken Garlic Onion Potato Tomato Kid-Friendly High Fiber Wheat/Gluten-Free Rosh Hashanah/Yom Kippur Celery Leek Zucchini Fall Kosher Small Plates
Yield Serves 10 to 12
Number Of Ingredients 20
Steps:
- Child: Store the celery, zucchini, carrots, tomato, and potatoes in separate covered containers in the refrigerator until you need them the next day. The potatoes must be in cold water or they will turn a terrible gray color.
- Adult with Child: Place the beef and chicken in a large kettle with enough water to cover them. Bring to a boil, lower the heat, and simmer, until a froth forms. Remove the meat and bones and discard the water. Clean the kettle.
- Child: Put the beef and bones back in the kettle and cover with fresh water. Bring to a boil again. Lower the heat and add the unpeeled garlic cloves (by being left in their skins, they won't soften in cooking). Add the onions, turnip, and leeks or green onions. Cook, covered, about 1 1/2 hours, or until the meat seems fairly tender.
- Adult: Remove the marrow bones, add the chicken, cover, and simmer another 20 minutes. Let cool and refrigerate overnight.
- Child: Bring the soup to a boil. Add the celery, zucchini, carrots, tomato, and potatoes. Lower the heat, cover, and simmer another 20 minutes. Just before serving, add the parsley or coriander, salt, and hawayij, and cook, covered, for a few minutes.
- Adult: Remove the garlic cloves. Adjust the seasonings.
- Eat by dipping bread into the soup, scooping up the meat and vegetables and/or the sauce.
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- If using dry beans: Soak the beans overnight. In a large pot or in an Instapot, cover the dried beans with 3-4 inches of water. Add a large bay leaf and 4 peeled cloves of garlic to the pot. Simmer beans until tender.
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- Add the liquid to the pot. If I’ve made the beans from dried, I like to add a few cups of the bean cooking liquid in addition to broth.
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