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 SOUP
This Yemenite soup is a meal unto itself.
Provided by Levana Kirschenbaum
Categories Soups
Time 3h15m
Yield 6+
Number Of Ingredients 15
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 :
YEMENITE SOUP
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
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 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.
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
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