Yemenite Beef and Chicken Soup

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READY IN: 48hrs
SERVES: 10-12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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