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Yemenite Chicken and Vegetable Soup with Turmeric
The soup called marak temani is a fragrant, chunky, golden-hued meat- and vegetable-studded broth that originates with Yemenite Jews. Its defining flavor is savory hawaij, a Yemeni seasoning blend of turmeric, cumin, black pepper and cardamom, but often includes a number of other warm spices. In our version, we combine a handful of ground spices from the pantry, and we season in stages to create layers and depth of flavor. Marak temani customarily is served with two condiments: zhoug, a spicy pesto-like herb puree, and hilbe, a paste made by blending soaked fenugreek seeds with lemon juice. We make a simplified zhoug using cilantro, scallions and pickled jalapeños for punchy, tangy heat. Spoonfuls of the puree added to individual bowls give the soup a pot of green, grassy freshness and pleasing heat. We serve this with warmed flatbread.
4 to 6
Servings
Don’t use boneless chicken breasts for this soup. We rely on the bones and skin of whole bone-in breasts, rather than store-bought chicken broth, to provide body and richness in the broth.
1½ hours
1 hour active
Ingredients
-
2¼
teaspoons ground turmeric
-
1½
teaspoons ground cumin
Directions
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01In a small bowl, stir together the turmeric, cumin, coriander, cardamom, cloves and 1 teaspoon pepper. Season the chicken on all sides with 2 teaspoons of the spice mixture and 1½ teaspoons salt.
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