Cook Book of our Flavors

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.

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

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

1. 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.

2. 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.

3. 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.

4. 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.)

5. Serve immediately, while warm, with butter and honey.

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