Marak Temani Traditional Yemenite Recipe 196 Flavors
MARAK TEMANI (YEMENITE BEEF SOUP)
From forward.com: "Any critic who complains that Jewish food has no taste has never tried marak Temani. Typically served for Sabbath dinner, this cilantro scented beef (or sometimes chicken) soup gets an extra hit of heat and flavor from the Yemenite spice mixture hawaij, which combines cumin, turmeric, cardamom, cloves and coriander. As Joan Nathan writes in 'The Foods of Israel Today,' the recipe for hawaij 'varies from family to family,' allowing cooks to put their personal stamp on supper. Marak Temani (literally 'Yemenite soup' in Hebrew), which can be kept warm for the Sabbath lunch and makes regular appearances during the week, is served as the centerpiece of the meal, along with pita or, more traditionally, a Yemenite flatbread called salouf."
Provided by lecole54
Categories Meat
Time 2h40m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Combine the bones, onions, cilantro and water in a soup pot. Bring to a boil, then reduce the heat and simmer, covered, stirring occasionally, for 1 hour. Skim any foam off the surface as it develops.
- Add the beef, hawaij, salt and pepper, and simmer, stirring occasionally, until the meat is nearly tender, about 1 hour. Skim any foam off the surface as it develops.
- Add the potatoes and carrots and continue cooking until the potatoes are soft and the meat is fully tender, about 30 minutes. Remove the bones before serving. Serve accompanied with slices of pita bread.
Nutrition Facts : Calories 105.8, Fat 2.8, SaturatedFat 1.1, Cholesterol 6.2, Sodium 791.2, Carbohydrate 17.1, Fiber 2.5, Sugar 3.1, Protein 3.6
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- In a pressure cooker, sauté garlic, onion and hot pepper in a little oil until the onion is translucent.
- Add cumin, coriander, turmeric and salt. Add the lamb to the onion mixture. Brown the meat for 5 minutes.
- Add about 5 cups (1,25 liter) of water to the mixture and lock the pressure cooker. Bring the cooker up to pressure, and reduce heat to low/medium to keep the pressure steady. Cook for about 40 minutes. The meat should be tender and break easily.
- Pour the meat stew in a stone pot (haradha) or a cast iron skillet. Add the rice and cook until bubbly. At that time, add the beaten eggs, then a few spoonfuls of whipped hulba and serve hot with Yemeni flat bread or pita.
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