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–+ servings

Yemenite soup

Warm up on a cold day with this comforting Yemeni soup made with tender beef, vegetables, and the secret ingredient hawaij spice blend. Serve with fresh sourdough pita for a complete meal.
Prep Time 20 minutes
Cook Time 4 hours
Print Recipe

Servings

6 8

Ingredients

  • 2 lb beef stew meat
  • 1 medium onion; diced
  • 2 cup chopped carrots
  • 2 cup chopped celery
  • 4 cloves garlic; roughly chopped
  • 1 tomato; scored on top and bottom
  • 3 yukon gold potatoes; peeled and cut into chunks
  • 1 bunch cilantro
  • 1 hot pepper; cut in half (optional)
  • 3 Tbsp Hawaij*
  • 1 Tbsp cumin
  • 2 Tbsp salt
  • 1 tsp black pepper
  • 1/4 tsp cayenne pepper (optional)
  • 6 cups water

Instructions

  • Heat 2 Tbs oil in an 8 qt pot over medium heat.
  • Add the beef stew meat and sear until browned.
  • Add the diced onion and sauté for 5 minutes.
  • Add the chopped carrots, celery, and garlic to the pot and let cook for a few minutes.
  • Add the rest of the ingredients, including the scored tomato, cut potatoes, cilantro, hot pepper (if using), hawaij, cumin, salt, black pepper, cayenne pepper (if using), and 6 cups of water.
  • Cover the pot with a lid and bring the soup to a boil.
  • Once the soup is boiling, lower the heat to medium-low and let it simmer for 3-4 hours.

Notes

Hawaij mix 1 Tbs cumin, 1 Tbs turmeric, 1/2 tsp cardamom, 1 tsp coriander and 1 tsp black pepper.