Yemeni soup with meat
Although Yemeni soup with meat originally originated in distant Yemen and came to Israel thanks to its representatives, who immigrated from this country to Israel,
But it has already become, like many other foods, an integral part of the list of foods that almost every Israeli knows, such as the Moroccan cuisine, the Turkish borax and the Persian rice.
Yemeni Jews, like all of us, brought ancient Jewish culture and tradition with them, who among us did not grow up on a favorite dish from his mother’s house whose taste will accompany him all his life, and bring up childhood memories of distant flavors on a wick that only she would cook in, the Mama Tamniyeh.
Soup, especially in winter, is a must, so I chose a soup recipe that is one of my favorites
that stars in my house, one that is always fun to prepare and eat at noon, especially on cold winter days,
I am sure you will enjoy both the taste and the relatively simple preparation with products that are available in every home.
Recipe for Yemeni soup with meat
Ingredients for Yemeni soup with meat:
1 kg of muscle meat number 8 cut into large cubes.
1 large grated tomato.
4-5 medium sized whole peeled onions.
1 large onion cut into small cubes.
12 sliced garlic cloves.
4 medium sized peeled potatoes.
A pack of finely chopped coriander leaves.
To season the soup:
1 flat spoon of sugar.
1 tablespoon sweet paprika.
1/2 tablespoon hot paprika.
1 flat teaspoon black pepper.
2 tablespoons of Khwaij.
1/2 spoon of salt.
2 tablespoons of onion soup powder.
1 heaping tablespoon of tomato paste.
How to make Yemeni soup with meat
Now cook the meat for half an hour and filter.
Fry some large onions cut into small cubes with sliced teeth.
Add the grated tomato and mix.
Then add spices according to the written order while mixing.
At this point, add a cup of boiling water and mix a little.
Add the puree, mix and add the meat and coriander.
Mix and add lukewarm water up to 2/3 of the height of the pot.
Now you can add the onions and potatoes, and bring to a boil.
Transfer to medium-low heat for two hours until the meat is tender.
Turn off the gas and serve hot with lechoh/fresh white bread/sweet Shabbat chalat.
After the soup is ready, all that remains is to enjoy it,
It is recommended to serve it with salt and Yemeni fenugreek,
Highly recommend, especially on Saturday at noon,
When the whole family sits together.
I am attaching an elaborate and detailed instructional video for making Yemeni soup with meat.
The video shows in detail and demonstrates the preparation process
From the ingredients through the pot to serving on the plate,
Looking forward to comments on the site.
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