Name: Yemenite Soup
Prep time: 15 min
Cook time: 180 min
Total time: 195 min
Ingredients: 3 pounds lean beef ornlamb cubes; ½ dozen meat bones; 3 quarts 12 cups water; 2 large onions; 1 bunch flat parsley; 1 bunch cilantro (tough stems removed); 3 medium carrots; 3 large potatoes; 2 red peppers; 3 medium zucchini; 3 tablespoons Jamie Geller Hawaij; 2 teaspoons turmeric; ⅓ cup fenugreek powder; 1 small can tomato paste; Salt to taste (Put it all the way at the end, and only if necessary; you might not need any, as the meat is salty.)

Yemenite Soup

This Yemenite soup is a meal unto itself. The secret is in the Hawaij.

Yemenite Soup

Prep Time 15

Cook Time 3

Total Time 3 15

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Servings

Ingredients

3 pounds lean beef ornlamb cubes
½ dozen meat bones
3 quarts 12 cups water
2 large onions
1 bunch flat parsley
1 bunch cilantro tough stems removed
3 medium carrots
3 large potatoes
2 red peppers
3 medium zucchini
3 tablespoons Jamie Geller Hawaij
2 teaspoons turmeric
⅓ cup fenugreek powder
1 small can tomato paste
Salt to taste Put it all the way at the end, and only if necessary; you might not need any, as the meat is salty.

Instructions

Bring meat and water to a boil in a large pot. Reduce to medium and cook, covered for one hour.
In a food processor, coarsely grind the onions, parsley, and cilantro, and add to the pot.
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.
Adjust the texture and seasonings.