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Title: Fatoot Im Hilbeh (Beef Soup with Fenugreek)
Categories: Jewish Yemeni Israel Soup Beef
Yield: 4 Servings
5 | c | -Water |
1/2 | lb | Boneless beef chuck, cut into 4 pieces |
2 | tb | Hawaish (see YEMENITE.013) |
4 | md | (1-1/4 lbs)potatoes, peeled |
1/2 | ts | -Salt |
3 | tb | Ground fenugreek |
1/2 | ts | Hot red chili flakes |
4 | Sheets matzoh, broken into 2-in pieces | |
Lemon wedges |
This soup is pungent, hawaish (spice mix) plus hot chili guarantees that. The fenugreek is a viscous spice & is therefore also a thickener of sorts to soup. For Passover, matzoh is added. Hawaish is reminiscent of garam masala (hot spice) of India. In my opinion, it was inspired by cultural & commercial contact w/that country.
1. Put water, meat, Hawaish, potatoes, & salt into a pan & bring to a boil. Turn heat to low & simmer, covered, for 1 hr, or until meat & potatoes are tender. Remove meat & potatoes & set them aside. 2. Add fenugreek & chili flakes & bring soup to a boil, stirring continuously to dissolve seasonings. Add matzoh, stir into soup for a moment, & remove soup from heat. Cover the pan & let st& for 5 mins. Serve hot w/lemon wedges. Serve meat & potatoes separately.
Recipe: "Sephardic Cooking" by Copeland Mark -- 600 Recipes Created in Exotic Sephardic Kitchens from Morocco to India -- Copyright 1992 Published by Donald I. Fine, Inc., New York, N.Y. DPileggi in Houston, Texas
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