Yemenite Meat Halbah Soup Recipe
Posted on 15th of August, 2011 by Lévana
A meal onto itself, a wonderful comfort food. All you need to round it out is some good bread and salad. All of you avoiding red meat, use a turkey thigh.
A word about Halbah, fenugreek, which is the trademark ingredient of Yemenite cooking, and which gives the soup its name: If you believe that unappealing mudpacks give your skin its renewed glow, then you should have no trouble believing that fenugreek does wonders for some dishes: Bitter, pungent, and acrid by itself, it has none of the inviting qualities of its fellow spices (fragrance, color, flavor); yet it is delicious combined with other ingredients in soups and many condiments. Very healthy too! We used to sneak it into drinks and soups for upset stomachs and complexions.
Hawayidj is a sort of Yemenite curry, easy to find in all kosher and ethnic grocery stores.
2 pounds lean beef of lamb, preferably including bones
3 quarts (12 cups) water
1 bunch flat parsley
1 bunch cilantro, tough stems removed
3 medium carrots
3 large potatoes
2 red peppers
3 medium zucchini
3 tablespoons Yemeni spice mix (hawayij)
1/4 cup fenugreek powder
1 small can tomato paste
Salt to taste (you might not need any, as the meat is salty)
Bring the meat and water to a boil in large pot. Reduce to medium and cook, covered, one hour. In a food processor, coarsely grind the onions, parsley and cilantro, and add to the pot. Dice all the vegetables and add to the pot, with all remaining ingredients. Cook 2 more hours. Adjust the texture and seasonings.