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למרק תימני. עד כה הכנתי רק את גרסת העוף אבל אני מניחה שגם גרסת הבשר מוצלח. אמנם אין לי גנים תימניים אבל בעיניי המרק מוצלח מאד. בפעם האחרונה הכנתי עם ראס אל חנות במקום חוואג' (כי לא מצאתי חוואג' בסופר והחלטתי שראס אל חנות הכי דומה). יצא מעולה
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Servings 8 servings Prep Time 30 minutes Cook Time 3 hours Kosher Key Meat yemenite soup Description Learn to make Yemenite Soup with chicken, beef or lamb and potatoes, spiced with traditional Yemenite hawayej spice blend. Healthy, hearty, comfort food. Ingredients Yemenite Chicken Soup Ingredients 1 whole chicken 3-4 pounds, cut in pieces 4 chicken drumsticks 2 beef marrow bones 2 tsp turmeric 3 cloves garlic 1 bunch cilantro cleaned, rinsed, and tied in a bundle, plus more cilantro to garnish soup 1 large onion rinsed and halved, skin on 2 tsp hawayej spice blend see link in notes 1 1/4 lbs russet or Yukon gold potatoes (about 4 medium russets) peeled and cut into large 2-inch chunks Salt and pepper Yemenite Beef Soup Ingredients 3 tbsp extra virgin olive oil divided 2 medium onions peeled and diced 2 lbs beef stew meat, cubed lamb can also be used 2 beef marrow bones 1/2 tbps turmeric 1 1/2 tsp hawayej spice blend 2 cloves garlic 1 bunch cilantro cleaned, rinsed, and tied in a bundle, plus more cilantro to garnish soup 1 1/4 lbs russet or Yukon gold potatoes (about 4 medium russets) peeled and cut into large 2-inch chunks Salt and pepper Recipe Notes Hawayej Spice Blend You will also need: 6-8 quart stock pot, kitchen twine Instructions To Make Yemenite Chicken Soup 1. Place chicken pieces and marrow bones on the bottom of a 6-8 quart stock pot. Add 12 cups water to the pot. Bring to a boil and simmer for a few minutes, skimming the foam that rises to the top. 2. Stir 2 tsp turmeric, 1/2 tbsp salt, 1/4 tsp black pepper and garlic cloves into the pot. Add the cilantro bundle and onion, bring to a boil. Reduce heat to a low simmer. Let the soup cook for 90 minutes, keeping an eye periodically to make sure the simmer is low and bubbling but not boiling too rapidly. Stir gently a few times during cooking. 3. After 90 minutes, use a pair of tongs to pull out the onion, the cilantro bundle and the two chicken breasts on the bone. Place the chicken breasts on a cutting board. Pull the meat from the bones and shred it. Discard the bones and skin. 4. Add the chicken breast meat back to the soup pot. Stir 2 tsp hawayej spice blend into the broth along with additional salt and black pepper to taste. I usually add about 1 tsp more of salt, it really makes the spices pop. Add the potato chunks to the broth. At this point, you can also add other vegetables if you wish, including small slices of carrot, celery, zucchini, etc. Bring back to a low simmer and continue to cook for 15-20 minutes more, or until the largest potato chunks are tender (and the other veggies, if you decide to add them). 5. Scrape the marrow out of the bones and add it to the broth, if desired, or serve the marrow bones with soup to anybody who enjoys them. Serve each bowl with a few potato chunks, a chicken leg, and some of the other chicken meat. I usually remove the skin and cartilage from the chicken pieces prior to serving for a nicer presentation. Garnish each bowl with fresh chopped cilantro. This soup is usually served with schug alongside; it can be stirred into the broth to add more spicy flavor. To Make Yemenite Beef Soup 1. In a heavy 6 quart pot, heat 2 tbsp olive oil over medium high. Sprinkle the meat chunks with salt and pepper. Add the meat to the pan and sear it, stirring occasionally, until browned on all sides. 2. Pour meat into a bowl and reserve. Drain the excess fat from the pot. Add another 1 tbsp olive oil to the pot and add the chopped onions. Let the onions cook for several minutes until they are softened and brown, stirring occasionally and scraping up the brown bits from the bottom of the pot as they cook. 3. Add meat chunks back to the pot along with the marrow bones. Cover with 14 cups of water. Bring to a simmer, skimming any foam that rises to the top. 4. Stir in 1/2 tbsp turmeric and 1/2 tbsp salt. Add the cilantro bundle and the garlic cloves. Reduce heat to a low simmer. Let the soup cook for 2 1/2 hours, keeping an eye periodically to make sure the simmer is low and bubbling but not boiling rapidly. 5. After 2 1/2 hours your meat chunks should be quite tender. Remove the cilantro bundle. Stir 1 1/2 tsp hawayej spice blend into the broth along with additional salt and black pepper to taste (I usually add 1 to 1 1/2 tsp more of salt, but we like things on the salty side). Add the potato chunks to the broth. Bring back to a simmer and continue to cook for 15-20 minutes more, or until the largest potato chunks are tender. 6. Scrape the marrow out of the bones and add it to the broth, if desired, or serve the marrow bones with soup to anybody who enjoys them. Serve each bowl of soup garnished with fresh chopped cilantro (optional). This soup is usually served with schug alongside; it can be stirred into the broth to add more spicy flavor. Calories from Fat 108 18% 11% 2% 12% 5% 4% 1% 18% 2% 8% 2% 9% % Daily Value* Nutrition Facts Yemenite Soup Amount Per Serving Calories 207 Fat 12g Cholesterol 34mg Sodium 44mg Potassium 430mg Carbohydrates 15g Fiber 1g Sugar 1g Protein 9g Vitamin A 110IU Vitamin C 6.2mg Calcium 19mg Iron 1.6mg * Percent Daily Values are based on a 2000 calorie diet.
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