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