Yemenite Chicken Soup Recipes

Steps:

• Bring the water to a boil and add the chicken with the salt and the hawayij. Return the soup to a boil, add the onions, and simmer, uncovered, for 15 minutes. Skim off any foam that rises and add the garlic. Simmer 10 more minutes. Add potatoes and carrots and simmer, covered, for another 30 minutes. Serve each person a bowl of soup. Place the hilbe and cilantro in separate bowls. Let the guests add them to their own taste.

Steps:

• Child: Store the celery, zucchini, carrots, tomato, and potatoes in separate covered containers in the refrigerator until you need them the next day. The potatoes must be in cold water or they will turn a terrible gray color.
• Adult with Child: Place the beef and chicken in a large kettle with enough water to cover them. Bring to a boil, lower the heat, and simmer, until a froth forms. Remove the meat and bones and discard the water. Clean the kettle.
• Child: Put the beef and bones back in the kettle and cover with fresh water. Bring to a boil again. Lower the heat and add the unpeeled garlic cloves (by being left in their skins, they won't soften in cooking). Add the onions, turnip, and leeks or green onions. Cook, covered, about 1 1/2 hours, or until the meat seems fairly tender.
• Adult: Remove the marrow bones, add the chicken, cover, and simmer another 20 minutes. Let cool and refrigerate overnight.
• Child: Bring the soup to a boil. Add the celery, zucchini, carrots, tomato, and potatoes. Lower the heat, cover, and simmer another 20 minutes. Just before serving, add the parsley or coriander, salt, and hawayij, and cook, covered, for a few minutes.
• Adult: Remove the garlic cloves. Adjust the seasonings.
• Eat by dipping bread into the soup, scooping up the meat and vegetables and/or the sauce.

Steps:

• In a large pot, place water, beef and marrow bones and bring to boil.
• Lower heat and add garlic, onions, parsley and dill.
• Cut a cross in the tomato (do not cut all the way through) and add to pot.
• Cover pot and simmer 20 minutes.
• Add the chicken and bring to boil.
• Add carrots (peeled but whole), celery, curry and cumin.
• Lower heat and simmer 20 minutes until cooked.
• Refrigerate overnight.
• In the morning, skim the layer of fat off the top. Fish out the chicken, remove the skin and bones, cut chicken into pieces and return chicken pieces to pot.
• Add zucchini, potatoes, hawaij and salt and pepper to taste. Bring to boil, reduce heat and simmer covered 10 minutes.
• Add lemon juice. Remove marrow. Garnish with cilantro.
• Good served with z'chug (Yemenite chili pepper paste) and hilbe (Yemenite fenugreek paste) to taste.