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Yemenite High Holy Day Soup

 

 

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Yemenite High Holy Day Soup


Children’s Jewish Holiday Kitchen
Copyright 2000 by Joan Nathan
Published by Knopf/Doubleday


Makes 6 servings

"My mother-in-law remembers the 'kapparah' tradition in Poland. Early in the morning of the day prior to Yom Kippur, a fowl was whirled about her head,
while she thought about turning over a new leaf. Her father would whirl a
rooster, her mother a hen, and her brothers and sisters a pullet or a cockerel.
The ceremony was repeated for each child. She was always frightened by the
fluttering feathers. After the whirling, her mother would race to the 'shohet'
and have the fowls ritually slaughtered to make food for the meal before the
fast. All the fowls would be cooked, and any extras given to bachelor relatives
or to the poor. Chicken soup would be made for the 'kreplakh' and the boiled
chicken eaten as a mild main dish.
Yemenite Jews also eat chicken before the fast of Yom Kippur, but much earlier
in the morning, at about 10:30. Their soup is dipped with the kubbanah bread.

Note: Making a children's version of hawayij is a great introduction to Middle Eastern spices. Take the children to a spice store where they can pick out the
spices themselves. Hawayij is basically a combination of cumin, coriander
(omit if using fresh), curry powder, ginger, black pepper, and turmeric. Add
spices according to your children's tolerance for strong and unusual flavors.
You can omit them altogether if you wish."

 Yield: Serves 10 to 12

3 celery stalks, cut into 2-inch pieces
1 medium zucchini, peeled and cubed
3 carrots, cut into 3-inch pieces
1 large tomato, almost quartered but
not cut apart at bottom
3 potatoes, peeled and diced,
kept in cold water
3 pounds beef shoulder, ribs,
or stew meat (fat removed)
3 pieces (about 2 pounds)
marrow bones
One 3-pound chicken, cleaned
and quartered
Up to 5 quarts water
10-12 cloves garlic, unpeeled
9 small white onions
1 large white turnip, quartered
but unpeeled
4 leeks or 8 green onions,
coarsely cut
1 small bunch fresh parsley or
fresh coriander, woody stems
trimmed away
Salt to taste
1 tablespoon hawayij (Yemenite spices),
or to taste

Equipment
Storage cups for refrigerating
Covered soup kettle
Large slotted spoon

Child: Store the celery, zucchini, carrots, tomato, and potatoes in separate covered containers in the refrigerator until you need them the next day.
The potatoes must be in cold water or they will turn a terrible gray color.
Adult with Child: Place the beef and chicken in a large kettle with enough water to cover them. Bring to a boil, lower the heat, and simmer, until a
froth forms. Remove the meat and bones and discard the water. Clean
the kettle.
Child: Put the beef and bones back in the kettle and cover with fresh
water. Bring to a boil again. Lower the heat and add the unpeeled garlic cloves (by being left in their skins, they won't soften in cooking). Add
the onions, turnip, and leeks or green onions. Cook, covered, about
1 1/2 hours, or until the meat seems fairly tender.
Adult: Remove the marrow bones, add the chicken, cover, and simmer another 20 minutes. Let cool and refrigerate overnight.
Child: Bring the soup to a boil. Add the celery, zucchini, carrots, tomato,
and potatoes. Lower the heat, cover, and simmer another 20 minutes.
Just before serving, add the parsley or coriander, salt, and hawayij, and
cook, covered, for a few minutes.
Adult: Remove the garlic cloves. Adjust the seasonings.
Eat by dipping bread into the soup, scooping up the meat and vegetables and/or the sauce.


Featured Archive Recipes:
Beef, Leek and Barley Soup
Chicken and Dumpling Soup
Chicken Noodle Soup
Matzoh Ball Soup
Soulful Chicken Soup (Julia Child)


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