No one knows quite how the Jewish community came to be in Yemen, but it is thought that they were there from approximately the 3rd Century. In the late 1800’s a mass immigration to Israel occurred when the community faced persecution, bringing with them their rich culture of spices, flavors, traditions and of course recipes.
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There are many variations on this traditional Friday night shabbat soup, but they will always contain vegetables, marrow bones, beef, or chicken and of course the famous Yemenite spice Hawaijj. Often served with zhug or spicy which is made by soaking fenugreek seeds and pounding them with chillies along with bread which is a sort of crumpet pancake to dunk in and soak up all the delicious flavour.
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Servings 4
- 1 tablespoon oil
- 1 pound stew meat cut into cubes
- 2 marrow bones
- 3 carrots chopped
- 1 large onion chopped
- 1 tablespoon tomato puree
- 1 tablespoon Hawaij
- 3 ½ cups chicken or beef stock
- Salt and pepper to taste
- 1 potato chopped
Instructions
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Nutrition Facts
Yemenite Soup Recipe
Amount per Serving
% Daily Value*
Saturated Fat
Trans Fat
Polyunsaturated Fat
Monounsaturated Fat
Cholesterol
Potassium
Carbohydrates
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2000 calorie diet.
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Heat oil in a large pot over medium-high heat. Add meat and marrow bones and sear on all sides until golden brown and slightly crusty, about 6 minutes.
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Add carrots and onions and mix well. Add tomato paste and mix to coat. Add hawaij and mix again.
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Add broth and use a wooden spoon to scrape up all the brown bits on the bottom of the pan. Add salt and pepper and bring to a boil.
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Cover and lower temp to simmer for 1 hour. Skim off anything that has risen to the surface and adjust salt and pepper to taste. Add potatoes and cover for 30 minutes.
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Serve with schug and hilbe, and warm challah or lachuch.