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Yemenite Chicken Soup
Ingredients
1 whole chicken 3-4 pounds, cut in pieces
4 chicken drumsticks
2 beef marrow bones
2 tsp turmeric
3 cloves garlic
1 bunch cilantro cleaned, rinsed, and tied in a bundle, plus more cilantro to garnish soup
1 large onion rinsed and halved, skin on
2 tsp hawayej spice blend see link in notes
1 1/4 lbs russet or Yukon gold potatoes (about 4 medium russets) peeled and cut into large 2-inch chunks
Salt and pepper
Yemenite Beef Soup Ingredients
3 tbsp extra virgin olive oil divided
2 medium onions peeled and diced
2 lbs beef stew meat, cubed lamb can also be used
2 beef marrow bones
1/2 tbps turmeric
1 1/2 tsp hawayej spice blend
2 cloves garlic
1 bunch cilantro cleaned, rinsed, and tied in a bundle, plus more cilantro to garnish soup
1 1/4 lbs russet or Yukon gold potatoes (about 4 medium russets) peeled and cut into large 2-inch chunks
Salt and pepper
NOTES
Hawayej Spice Blend
You will also need: 6-8 quart stock pot, kitchen twine
INSTRUCTIONS
To Make Yemenite Chicken Soup
Place chicken pieces and marrow bones on the bottom of a 6-8 quart stock pot. Add 12 cups water to the pot. Bring to a boil and simmer for a few minutes, skimming the foam that rises to the top.
Boiling chicken pieces.
Stir 2 tsp turmeric, 1/2 tbsp salt, 1/4 tsp black pepper and garlic cloves into the pot. Add the cilantro bundle and onion, bring to a boil. Reduce heat to a low simmer. Let the soup cook for 90 minutes, keeping an eye periodically to make sure the simmer is low and bubbling but not boiling too rapidly. Stir gently a few times during cooking.
Turmeric and cilantro added to chicken in pot.
After 90 minutes, use a pair of tongs to pull out the onion, the cilantro bundle and the two chicken breasts on the bone. Place the chicken breasts on a cutting board. Pull the meat from the bones and shred it. Discard the bones and skin.
Shredded, cooked chicken.
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Add the chicken breast meat back to the soup pot. Stir 2 tsp hawayej spice blend into the broth along with additional salt and black pepper to taste. I usually add about 1 tsp more of salt, it really makes the spices pop. Add the potato chunks to the broth. At this point, you can also add other vegetables if you wish, including small slices of carrot, celery, zucchini, etc. Bring back to a low simmer and continue to cook for 15-20 minutes more, or until the largest potato chunks are tender (and the other veggies, if you decide to add them).
Soup simmering on the stove.
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The healthiest and most nutritious dish in the world … and the color … those who do not taste will not understand what we are talking about
Classic Russian Borscht Recipe
Ingredients
- 1 Small Head of Cabbage (Shredded)
- 2 Large Beets (Shredded)
- 5 Carrots (Shredded)
- 1 Large Onion (Shredded)
- 3/4 Cup Tomato Puree
- 1 Lemon (Juiced)
- 2 Tablespoons of Sugar
- 6 Cloves of Garlic (Minced)
- 3 Large Potatoes (or 6 Small Potatoes, Peeled and Cut into Chunks)
Instructions
- Peel your carrots, onions and beets.
- You can shred all the veggies (except the potatoes and cabbage) in a food processor or hand shredder.
- Or you can use the wet chop on the Vitamix. Just throw your veggies in the vitamix… cover with water and pulse, pulse, pulse.
- Set aside. Cut up your potatoes slightly larger than bite size. Otherwise they will fall apart in the soup. I also really like to use Yukon Gold potatoes. I love how soft they get and they remind me of the potatoes we used to use back in the old country.
- You pour in your entire Vitamix of veggies WITH the water into the soup along with the potatoes.
- Add in your tomato puree as well.
- Add in a nice helping of red pepper flakes. Hubs and I like it with a kick 🙂 Add in salt, pepper, sugar and the juice of half a lemon. Allow to simmer for 15 minutes.
- In the meantime slice up your cabbage. First you cut the head of cabbage in half. And remove the core.
- Then you slice it thinly with a nice sharp knife. Again feel free to do this in a food processor. I do not however like the texture it gets if you do it in a Vitamix.
- Add it into your soup. Also, add in 3 tablespoons of chopped dill and the garlic. Allow to simmer for about 15 more minutes.
- Once the cabbage is nice and soft, taste the soup for flavor. We like it sweet and a bit sour. So feel free to add in more lemon juice, pepper, sugar, salt, whatever your heart desires.
- This soup actually tastes better the very next day. If you decide to serve it the next day, you can also remove any extra fat that has solidified on the top after being refrigerated.
- Serve with a nice dollop of sour cream, nice sourdough bread and as my hubs prefers, with a sweet red onion on the side 🙂
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The dish that all ethnicities love. Whether on any holiday or just a regular day, always win and comes with everything..
MORROCAN MOFFLETA
Ingredients
- 8 cups/1024 grams all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon instant dry yeast
- 1 teaspoon kosher salt
- 1 cup vegetable or canola oil
- Butter and honey, for serving
Instructions
-
In a large bowl, combine the flour, sugar, yeast and salt. Make a well in the center, and slowly add 3 to 3 1/2 cups warm water, mixing and kneading gently, at first with a wooden spoon and then with your hands, until a light and elastic dough is formed. (Add a little extra water if dough seems too dry; it should be pretty wet.) Cover the bowl with plastic wrap and let dough rest for about 30 minutes.
-
Generously coat a baking sheet with oil and set aside. Coat your hands with oil and divide the dough into about 20 balls, each slightly smaller than a tennis ball. Dip each ball in the oil and set on the baking sheet. (Don’t worry if the balls lose their shape). Let rest for another 15 minutes.
-
Lightly oil your work surface. Place 1 ball at time on the surface and flatten with your palm. Using your fingers, stretch the dough out, as thin as possible, into a 7- or 8-inch disc. Keep dipping your fingers in the oil as needed to help get the moufleta as thin as possible and to keep it from sticking to the work surface or your hands.
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Place a large cast-iron or nonstick skillet over medium-low heat. When the pan is hot, carefully pick up the first moufleta (it will be stretchy and have a hard time holding its shape) and place it on the hot skillet. Cook on one side, about 1 to 2 minutes, until the underside has golden-brown patches. Flip the pancake over, roll out the next ball of dough and place it on top of the first one. When the bottom side has golden-brown patches, flip both pancakes together to cook the new one. Roll out another moufleta and place on top of the moufleta pack in the skillet. Flip to cook. Repeat for all moufletas, starting over again when you have a pack of 7 or 8. Except for the first one, they are all getting cooked only on one side. (Alternatively, the moufletas can be cooked one at a time for about 1 to 2 minutes per side and removed to a plate, each one going underneath the one cooked before it to help keep them from drying out. Cover the plate with a towel as you work.)
-
Serve immediately, while warm, with butter and honey.
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Our special food from our parents’ days in Ethiopia. Even our dishes came from there.
Doro Wat (Ethiopian Spiced Chicken)
Ingredients
- 2 tablespoons fresh lemon juice
- 2 tablespoons niter kibbeh
- 2 tablespoons extra virgin olive oil
- 3 cups yellow onions finely minced to a chunky puree in food processor
- 1 tablespoon finely minced garlic
- 1 tablespoon finely minced ginger
- 1/4 cup Ethiopian berbere
- 1 1/2 teaspoons salt
- 1/2 cup Tej Ethiopian honey wine, if you have it, or white wine mixed with 1 teaspoon honey
- 1 cup chicken stock
- 4 hard-boiled eggs pierced all over with fork about 1/4 inch deep
Instructions
-
Place the chicken pieces in a bowl and pour lemon juice over. Let sit at room temperature for at least 30 minutes.Heat the olive oil in a Dutch oven. Add the onions and saute, covered, over low heat for 45 minutes, stirring occasionally.
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Add the garlic, ginger, and 1 tablespoon butter and continue to saute, covered, for another 20 minutes, stirring occasionally.
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Add the berbere and the 2 remaining tablespoons of butter and saute, covered, over low heat for another 30 minutes, stirring occasionally.
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Add the chicken, broth, salt and wine and bring to a boil. Reduce the heat to low, cover, and simmer for 45 minutes, stirring occasionally.
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Adjust the seasonings, adding more berbere according to heat preference. Add the boiled eggs and simmer on low heat, covered, for another 15 minutes.
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Half or quarter the eggs and arrange on the plates with the stew. Serve hot with injera, bread or rice.
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the recipes and the pictures were taken from:
https://cooking.nytimes.com/recipes/1019237-moroccan-moufleta
https://toriavey.com/toris-kitchen/mamans-moroccan-fish/
These are the names of the girls who participated in the program:
Ethiopia
Almaz
Maayan
Alemnesh
Rachel
Russia
Liza
Aia
Leyla
Noy
Morocco
Adi
Talya
Chani
Jenifar
Yemen
Liem
Elia
Shani
Maayan
Published: Dec 22, 2021
Latest Revision: Jan 5, 2022
Ourboox Unique Identifier: OB-1252068
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