Yemenite Soup
November 3rd, 2010 PrintThanks to Eighteen Restaurant in NYC for sharing this recipe!
“This soup is a big hit. With the winter approaching, its a hearty and warm meal!”
Ingredients:
2 large onions
2 lbs. Flanken meat
4 medium to large potatoes
2 whole carrots
Salt
Black Pepper
Cumin
Paprika
Turmeric
1 tsp fresh Garlic, ground down
1 small bunch cilantro
Directions:
- Finely chop onions and combine with flanken. Put in large pot with 4 quarts of water. Boil together for 20 minutes.
- Next add a pinch of salt, pinch of pepper, pinch of paprika, pinch of cumin, pinch of turmeric with cilantro and garlic to pot and boil for another 20 minutes.
- Take 4 potatoes and cut into 6 pieces each, slice carrots and put into pot with above. Cook all ingredients together for 30 more minutes on a low flame. Soup is ready; add more salt to tasted if necessary.
Meat. Serves 6.
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2 Responses to “Yemenite Soup”
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I made this soup last fri, .night , itcame out very good, but I added some more spices and some chicken soup mix to give it a little more flavor.
i made this last nite and it was great!!!! thanks for the recipe!!
p.s: u gotta add way more then a pinch of each spice otherwise it has no taste! also cook it for longer then 30min once eerything is inside…. i cooked for about an hr and half, it was amazing!!!!