Yemenite Beef Soup, a recipe by the Bard of Bat Yam (#BardOfBatYam) , Poet Laureate Of Zion (#PoetLaureateOfZion) and Stephen Darori (@stephendarori)

Yemenite Beef Soup


Total Time: 3¾ hours (includes marinating) Serves: 4

• 6 tablespoons ground turmeric
• ¼ cup ground cumin
• 2 tablespoons freshly ground black pepper
• 1 pound boneless short ribs, cut into 2-inch chunks
• 4 tablespoons schmaltz or olive oil
• 1 tablespoon kosher salt
• 1 onion, thinly sliced
• 4 garlic cloves, slivered
• 1 cup canned crushed tomatoes
• 2 quarts chicken stock
• 2 cilantro sprigs, plus cilantro leaves for serving
• 2 parsley sprigs, plus parsley leaves for serving
• 12 baby Yukon Gold potatoes, peeled

1. Make hawaij: Add turmeric, cumin and pepper to a jar with a tight fitting lid and shake to thoroughly combine. (Hawaij will keep in pantry up to 3 months.)

2. In a large bowl, combine short ribs, 2 tablespoons schmaltz, 2 tablespoons hawaij and salt, mixing well to evenly coat meat. Transfer to a plate and loosely cover with parchment paper. Refrigerate at least 1 hour or overnight.

3. Heat remaining schmaltz in a lidded large pot over medium-high heat until shimmering but not smoking. Cook short ribs, turning occasionally, until browned all over, about 5 minutes. Transfer meat to a plate and set aside.

4. Decrease heat to medium-low and add onions, garlic and 2 tablespoons hawaij. Cook, stirring frequently, until onions have softened but not browned, about 10 minutes. Add tomatoes and cook 5 minutes more. Add reserved short ribs, chicken stock and cilantro and parsley sprigs. Bring to a simmer, then cook, covered, 2 hours. Add potatoes and continue cooking until they are tender, about 20 minutes.

5. Serve soup in bowls, topped with cilantro and parsley leaves. Serve lachuch with the soup, if you like.