Jewish Recipes
Yemenite soup
- Details
- Category: Traditional Jewish Recipes
- Written by Chef Kosher
This soup reminds me eating at my grandma's table. It's a bit spicy and can be served as main course.
Ingredients
- 2 tablespoons ground cumin
- 2 teaspoons turmeric
- 1/2 teaspoon black pepper
- 1 1/2 lbs beef chuck, with bones or stewing beef
- salt
- 1 onion, peeled
- 2 ripe medium tomatoes, left whole
- 5 cups boiling water
- 6 small boiling potatoes
Directions
- 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 (optional).
note- you can replace the spices with Hawaij. It is a distinctive Yemenite spice. It is a combination of turmeric, black pepper, and cumin, with a small amount of cardamom. If you don't have it, you can use equal amounts of turmeric and cumin to one-fourth of the amount of black pepper, and just a pinch of ground cardamom.
Serves 6-7