Yemenite Soup Recipe | How to Make Yemenite Soup | מרק תימני

chicken

🥗Healthier: tofu

💰Cheaper: chickpeas

Tofu provides a plant-based protein option, while chickpeas are budget-friendly.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier with a higher smoke point, while vegetable oil is economical.

fresh cilantro

🥗Healthier: parsley

💰Cheaper: dried herbs

Parsley offers a similar flavor profile and is often more accessible.

black pepper

🥗Healthier: white pepper

💰Cheaper: paprika

White pepper has a milder taste, while paprika adds color and flavor.

Boil 12 cups of water in a large pot.

Remove skin from the chicken.

Take some parsley and cilantro, removing the hard parts, and rinse them to ensure there are no bugs.

Peel 5 medium potatoes and cut them into quarters.

Peel 4-5 small onions and cut them into quarters.

Add the potatoes and onions to the boiling water.

Add the spices to the pot, including a mix known as 'salvage mark'.

Add a spoon of potato starch mixed with cold water to the soup.

Mix everything together and let it cook for about an hour until the chicken is fully cooked and everything is ready.

After an hour, check the soup; it should be bubbly and dark yellow, with the onions falling apart.

Squeeze lemon juice into the soup before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary