Yemenite soup ( a-meal-in-one)
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Dwigans fwds07a | ||
| ½ | pounds | Beef shoulder or ribs |
| With fat removed | ||
| 3 | Pieces of marrow bone | |
| 6 | To 10 garlic buds -- | |
| According | ||
| To taste -- unpeeled | ||
| 1 | large | Onion, peeled -- whole |
| 1 | Carrot -- whole | |
| 1 | large | Tomato, almost quartered -- |
| But | ||
| Not cut apart at bottom | ||
| 4 | Sprigs parsley | |
| 4 | Sprigs dill | |
| 2 | Chicken legs -- including | |
| Thighs | ||
| 1 | Zucchini | |
| 2 | Potatoes -- peeled | |
| 4 | Celery stalks | |
| ½ | teaspoon | Salt |
| 1 | teaspoon | Curry powder |
| ¼ | teaspoon | Black pepper |
| ¼ | teaspoon | Ground cumin |
| 1 | cup | Cooked noodles or rice |
| Optional | ||
Directions
Place the beef and marrow bones with 1½ quarts water in a kettle.
Bring them to a boil and skim the froth from the surface, removing every bit. Lower the heat and add the garlic buds, ( by being left unpeeled they do not get soft in the cooking). Add Recipe By : "The Flavors of Jerusalem" by Nathan and Goldman