Yield: 4 servings
Measure | 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 |
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