I love Yemenite soup. Lucky for me, I live pretty close to David’s and I can order it in any time. But like any foodie, I had to try to make it myself. The first time I tried, it was a major fail. It was too thin, not meaty enough, and I really just wouldn’t share the recipe. Fast forward a few months, and someone told me that the Taste cookbook had a great recipe, and I knew that I needed to find someone with a copy and look at the recipe. And I did. I changed the recipe just a bit, and prepped all the ingredients. Much to my surprise, the soup was SO easy to make! Except for the spice mix, but that was Zeke’s job.
As you can see, the hawaiij took a little bit of prep. We couldn’t find ground cardamom, so Zeke bought whole pods and spent some time peeling them and then mashing them with our trusty mortar and pestle. it worked out, and now next time we make Yemenite soup, we’ll have it ready. It’ll be super easy.
Basically you just throw the ingredients in a pot and let it boil for hours. It results in a thick, meaty soup/stew. Okay, it’s not the same as David’s. It’s definitely not as thick. But the flavor is definitely there. And I got to serve it with one of my favorite things, fresh cilantro; they don’t do that at David’s.
Yemenite Soup, adapted from Taste
- 1 pound flanken
- 6 cups chicken stock
- ½ tablespoon hawaiij*
- ¼ teaspoon curry powder
- ¼ teaspoon ground coriander
- ¼ teaspoon cumin
- A pinch of chili powder
- Kosher salt and pepper, to taste
- 1 large tomato
- 2 onions, peeled
- ¼ cup cilantro, finely chopped
- 5-8 whole garlic cloves, peeled
- ½ cup tomato sauce
- 2 idaho potatoes, peeled and cut in half
1. Place flanken in a large pot and add the stock. Bring to a boil and allow to boil for 20 minutes.
Skim the foam from the top.
2. Add spices.
3. Cut an X on the tomato and add it to the pot.
4. Add the onion, cilantro, garlic and tomato sauce. Bring to a boil.
5. Reduce heat and simmer, covered for 2 hours.
6. Add the potatoes and simmer another hour.
**To make ½ cup Hawaiij spice mix, mix together 5 tablespoons cumin, 2 tablespoons ground cardamom, 5 teaspoons black pepper, 3 teaspoons turmeric, and 2 teaspoons ground coriander.