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 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
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 SOUP
Saw my very good Yemenite friend do this, and took it to the next level. This is serious comfort food and perfect for a cold winter day or night. With a piece of crusty French or sourdough bread, it's a meal.
Provided by AniSarit
Categories One Dish Meal
Time 1h35m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Fill a large soup pot with water and add preseared and cubed beef, and cook until slightly tender (about 45min). Remove all beef-froth that comes to the top. Start the heat high, but when it comes to a boil, reduce to medium-low.
- In a skillet, sautee the onions.
- When translucent, add the carrots and celery, and continue sauteeing for another 5 minutes.
- Add the onion, carrots, and celery mixture (with whatever little oil you still have in the skillet), and add to soup pot that has the beef cooking.
- Add cubed tomatoes, potatoes, and hawaij.
- Simmer for 30minutes more, partially covered, until all ingredients are soft.
- Enjoy in a big bowl with warm fresh crusty bread.
Nutrition Facts : Calories 433.8, Fat 40.4, SaturatedFat 16.7, Cholesterol 56.2, Sodium 35.1, Carbohydrate 11.8, Fiber 1.6, Sugar 1.8, Protein 5.9
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