Recipe by l'ecole
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."
- 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
Directions See How It's Made
- 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.