A Yemeniyah's Recipes

You knew it was tomato season in Aden/Yemen when my mum made this delicious soup. Since I moved to Montgomery/ AL I have been scouting the local farmers markets for fresh vegetables and fruit, and it always seems like tomatoes are in season. So, I think I am going to make this soup often. I simply love it. So, let’s start with the magic word “Bismillah”. You will need [for 3 servings]:

1) 4 large tomatoes [red and ripe]

2) 1/4 stick of butter

3) 1 and 1/2 tsp of cumin [I prefer to buy cumin seeds, roast them and coarsely grind them]

4) 1/4 tsp of fresh ground black pepper

5) salt to taste

4) 2 tblsp of Extra Virgin Olive Oil

5) 1 and 1/2 tblsp of white flour

In a pot bring some water to a boil. Once it starts boiling, turn it off , slit the tomatoes and leave them in the water for 15 minutes or until you are able to peel the skin off easily. Place them in a blender with 1/2 cup of warm water and blend well. In a pot, under medium low heat melt the butter and mix in the flour to make a rue. Then add the cumin and leave for another minute or so. Then add the blended tomatoes, salt, and pepper and let boil until it thickens to the consistency you like. Usually 15 minutes. Then add the Olive Oil, mix in and serve hot garnished with chopped chives/green onions/or cilantro. Enjoy!

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This is standard Yemeni soup. You will practically be ordering this if you ask for “Maraq” in a Yemeni restaurant, anywhere in the world. It’s served with fresh slices of lemon or lime that’s squeezed in for more flavor. We also make some “hulba” [fenugreek] on the side and then take a spoonful and mix it it as well.

You will need [serves 2]:

1) lamb/goat meat with bone in 1/4 of a pound for 2 [or two pieces of your choice]

2) salt to taste

3) 1/8 tsp of fresh ground pepper

4) 1/8 of tsp of tumeric

5) 1/2 tsp of ground cumin

6) 1/2 tsp of ground coriander

7) 1/4 tsp of ground cinnamon

8 ) clove of garlic finely minced

9) 1 small onion finely minced

10) 2 tbslp of finely chopped cilantro

12) 1/8 tsp of ground cardamon [or two pods cracked open]

13) slices of lemon or lime on the side to serve with the soup

14) 2 carrots, washed, peeled and cut into big pieces

Fill a pot with water and bring to a boil. Add the meat and remove the foam that collects on the surface. Cover and let boil until the meat is tender. You can also use a pressure cooker if you’re in a hurry, to cut down cooking time.

You should be left with about 4 cups of stock that you can make the soup with–if not then add a little more water and let boil for another 10 minutes. Add  the fresh ground pepper, turmeric, ground cumin, ground coriander, ground cinnamon, clove of garlic finely, onion,  chopped cilantro,  ground cardamon and salt. Also add the carrots or other vegetables you have on hand. Just make sure you add vegetables that take longer to cook earlier than those that take a few minutes to cook. Let simmer under medium heat, until the vegetables are cooked through, but still retain their shape. Spoon out the meat and vegetables into serving bowls and  pour the soup through as sieve and directly into the bowls and serve immediately. This soup is usually served before a meal in Yemen.

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