Yemenite Meat soupby Lianne Goldsmith January 29, 2018
I grew up in Harare, Zimbabwe, where I inherited my love of cooking from my mother, Vivi. I immigrated to America in 1989 with my momís handmade cookbook in hand and set about creating a family and enthusiastically feeding them and everyone else in the orbit of our home. In 2014, I started a small catering company called Kitchen Peri Peri, and have been fortunate to cook delicious meals for a growing clientele that includes Snapchat, Mayor Eric Garcetti and First Lady Amy Wakeland and the Los Angeles City Council.
My mother Vivís kitchen was gastronomy central – a culinary sanctuary where she created mouthwatering delectables inspired by diverse cultures. Here, she baked, braised and brought hearty conversations to all who passed through in search of a taste of what was to come. In my own kitchen I often find myself concocting recipes inspired by these childhood memories. Itís probably no surprise that many of momís unique meals remain favorites to this day; Huge butter beans braised for hours in thick fresh tomato sauce and herbs; rich marrow bone and beef soup; curried chutney fish balls to mention a few.
As we move through winter, Iíve chosen to share the recipe for a Yemenite Meat soup, one of my Husband Alonís favorites.
3 tablespoons vegetable oil
3-4 pounds organic beef shanks with marrow bones
1 large onion, peeled , diced
3 cloves garlic
5 large ripe tomatoes
3 tablespoons tomato paste
6 baby carrots
2 heaped tablespoons better than bouillon vegetable base.
3 large russet potatoes, peeled and cut into quarters
6 cups boiling water
Yemenite Hawayej Spice Blend:
2 tsp ground cumin
1 tsp ground coriander
1 tsp ground cardamom
1 tsp ground black pepper
Heat the oil in a heavy based 6-quart soup pot
Add beef shanks and braise till browned
Add the spices, garlic, onions and stir for five minutes
Add tomato paste and stir for five minutes
Add the vegetable base to the boiling water, stir and add to the browned beef shanks
Add baby carrots and chopped potatoes
Cover the pot and simmer on a low flame for an hour
Add salt to taste
If you enjoy eating the bone marrow, toast thick chunks of fresh multigrain bread. Smear the
marrow on the toast, sprinkle with salt and pepper and enjoy it with your Yemenite soup.
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