Yemenite Meat Soup
By: KosherScene
Published: Monday, September 27, 2010 - 8:40am

Ingredients




2 large onions
2 pounds Flanken meat
Salt
Black Pepper
Cumin
Paprika
Turmeric
1 teaspoon fresh garlic ground down
1 small bunch cilantro
4 medium to large potatoes
2 wholes carrots

Preparation

1 Finely chop onions and combine with flanken.   Take 4 potatoes and cut into 6 pieces each, slice carrots and put into pot with above. 2 Put in large pot with 4 quarts of water. 3 Boil together for 20 minutes. 4 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. 5 Take 4 potatoes and cut into 6 pieces each, slice carrots and put into pot with above. 6 Cook everything together for 20 more minutes on a low flame. Soup is ready, add more salt to taste if necessary.

About


A signature dish at Manhattan's 18 Restaurant, a kosher meat eatery, by Chef Haim Dadi