Yemenite Soup (מרק תימני (marak teimani))
Overview
Marak teimani, or Yemenite soup, is a golden, aromatic beef or chicken soup popular in Israel. Bone-in beef or chicken is simmered for hours with onion, tomato and whole potatoes and seasoned generously with hawaij, a Yemeni spice blend of turmeric, cumin, black pepper and cardamom. The broth turns bright yellow and fragrant, and fresh coriander is added at the end. It is served with zhug chilli sauce, hilbe fenugreek paste and soft flatbread. It is usually served with bread such as lachuch or with rice.
History
The soup came to Israel with Jewish immigrants from Yemen, many of whom arrived in 1949 and 1950. It is traditionally cooked for the Sabbath and on cold winter days, and it is often considered a cure for colds. Small restaurants specialising in Yemenite soup are found in Tel Aviv's Kerem HaTeimanim neighbourhood and across the country.
Main ingredients
Beef or chicken, hawaij spice mix, potatoes, tomatoes, onion, coriander. The soup is built on spiced beef broth and is usually served hot. Diet: contains meat; not usually gluten-free.
Explore: Chicken soups · Beef soups · Tomato soups · Potato soups
Recipe outline serves 4 · ~165 min
Ingredients
- 1 kg beef on the bone or chicken pieces
- 2 tbsp hawaij soup spice
- 1 onion, 2 tomatoes
- 6 small potatoes
- 1 bunch coriander
- zhug and flatbread to serve
Allergens: Contains: Gluten. Based on the typical recipe. Recipes and products vary; always check labels if you have an allergy.
Method
- Put the meat, onion and tomatoes in a pot with 3 l water and bring to the boil, skimming.
- Add the hawaij and simmer for 2 hours.
- Add the potatoes and cook for 30 minutes.
- Add coriander, season and serve with zhug and bread.
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.
