Yemenite Soup
Servings
6 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.