A signature dish at Manhattan's 18 Restaurant, a kosher meat eatery, by Chef Haim Dadi
Finely chop onions and combine with flanken. Take 4 potatoes and cut into 6 pieces each, slice carrots and put into pot with above.
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.