YEMENITE BEEF AND CHICKEN SOUP
This is the best chicken soup I've ever made. It's very different and flavorful! The recipe comes from a Jewish cookbook. It's the typical Yemenite dish for Rosh Hashana (Jewish New Year).
Provided by Devora
Categories Southwest Asia (middle East)
Time P2D
Yield 10-12 serving(s)
Number Of Ingredients 19
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.
Nutrition Facts : Calories 116.5, Fat 1.8, SaturatedFat 0.6, Cholesterol 12.7, Sodium 48.7, Carbohydrate 19, Fiber 3.2, Sugar 3.6, Protein 7.2
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.
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