We’ve raved before about 18 Restaurant‘s Yemenite Meat Soup, Tammy Cohen has graciously agreed to share the recipe, as prepared by 18‘s Chef Haim Dadi, with our readers:
Eighteen’s Yemenite Meat Soup, a complete meal all by itself!
2 large onions
2 lbs Flanken meat
1 tsp fresh garlic ground down
1 small bunch cilantro
4 medium to large potatoes
2 whole carrots
Finely chop onions and combine with flanken. Put in large pot with 4 quarts of water. Boil together for 20 minutes. Next add a pinch of salt, pinch of pepper, pinch of paprika, pinch of cumin, pinch of turmeric with cilantro and garlic to pot and boil for another 20 minutes. Take 4 potatoes and cut into 6 pieces each, slice carrots and put into pot with above.
Cook everything together for 20 more minutes on a low flame. Soup is ready, add more salt to taste if necessary.
It will certainly warm you on a windy day, sitting in the Sukkah, or try it anytime. Enjoy!