Yemenite Soup

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

Serves 4

Ingredients:

  • 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

Directions:

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.

  • Mushi

    This looks wonderful…nOne question, do you leave the vegetables whole or puree some when it is finished cooking?nThanks :-)

    • http://thekosherfoodies.com/ steph

      we left the veggies whole.

      • Mushi

        Thanks…I left them whole also and used chicken instead of beef. Delicious!

  • Mushi

    This looks wonderful…
    One question, do you leave the vegetables whole or puree some when it is finished cooking?
    Thanks :-)

    • http://thekosherfoodies.com/ steph

      we left the veggies whole.

      • Mushi

        Thanks…I left them whole also and used chicken instead of beef. Delicious!

  • Paulette

    I think my mom bought Hawajj from the Syrian store for something once. Not as much fun but definitely easier

    • jessica matthews

      yes – it is much easier to buy it from a syrian store, and certainly available at syrian stores. but for those who don’t live around the corner from them, the recipe is rather helpful. plus, it’s fun to make zeke do all that work!

  • Paulette

    I think my mom bought Hawajj from the Syrian store for something once. Not as much fun but definitely easier

    • jessica matthews

      yes – it is much easier to buy it from a syrian store, and certainly available at syrian stores. but for those who don’t live around the corner from them, the recipe is rather helpful. plus, it’s fun to make zeke do all that work!

  • Sharon Dweck

    My family loves Yemenite soup.the key to making it thick and secret ingredient is ……calf legs .sounds gross but every butcher in bk has it .i get from Shimon or I and d .try it u won’t believe it’s not from David’s

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