Yemenite Soup

Warm, hearty, and laden with bold Middle Eastern flavors, Yemenite Soup is a soul-soothing dish that’s perfect for chilly evenings or anytime you crave comforting, slow-cooked goodness. This traditional Yemeni recipe combines tender beef or lamb shanks with vibrant vegetables like carrots, potatoes, and celery, all simmered in a fragrant broth flavored with hawaij—a unique spice blend of cumin, turmeric, and other aromatic spices. The result is a richly spiced, deeply savory soup with tender meat that falls off the bone and a broth that’s infused with layers of flavor. Topped with fresh cilantro for a burst of brightness, this soup is not only filling but also showcases authentic flavors of Yemen. Serve it hot with crusty challah or warm flatbread to soak up the luscious broth for a truly satisfying meal.

Nutriscore Rating: 69/100

Prep Time:20 mins

Cook Time:150 mins

Total Time:170 mins

Servings: 6

Ingredients

• 2 pounds beef shank (or lamb shank)
• 1 large onion
• 6 garlic cloves
• 1 large tomato
• 3 carrots
• 2 medium potatoes
• 1 celery stalk
• 2 tablespoons hawaij spice blend
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 8 cups chicken broth or water
• 0.5 cup fresh cilantro
• 2 teaspoons salt
• 1 teaspoon black pepper

Directions

Step 1

Rinse and clean the beef or lamb shanks thoroughly under cold water. Pat them dry with paper towels.

Step 2

Peel and dice the onion into small pieces. Mince the garlic cloves. Chop the tomato into small cubes.

Step 3

Peel the carrots and potatoes. Cut the carrots into large chunks and the potatoes into quarters. Chop the celery stalk into 1-inch pieces.

Step 4

In a large soup pot, heat 2 tablespoons of oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.

Step 5

Add the minced garlic to the pot and cook for an additional minute until fragrant.

Step 6

Stir in the chopped tomato, hawaij, turmeric, and cumin. Cook for 2-3 minutes to let the spices bloom and the tomatoes soften.

Step 7

Add the beef or lamb shanks to the pot. Let them brown lightly on all sides, about 5 minutes total.

Step 8

Pour in the chicken broth or water, ensuring the meat is fully submerged. Stir in the salt and black pepper.

Step 9

Bring the soup to a boil, then reduce the heat to low. Cover the pot and let the soup simmer gently for about 90 minutes, periodically skimming off any foam or impurities that rise to the surface.

Step 10

After 90 minutes, add the carrots, potatoes, and celery to the pot. Continue simmering for another 45-60 minutes, or until the vegetables are tender and the beef or lamb is falling off the bone.

Step 11

Taste and adjust seasoning as needed. Stir in the fresh cilantro just before serving for added flavor.

Step 12

Serve the soup hot in bowls with pieces of tender meat, vegetables, and the rich broth. Pair with traditional flatbread or fresh challah for a complete meal.

Nutrition Facts

Serving size	3893.6 grams (3893.6g)

Amount per serving	% Daily Value*
Calories	2686

Total Fat 114.40g	147%
Saturated Fat 44.70g	224%
Polyunsaturated Fat 0.40g
Cholesterol 726mg	242%
Sodium 14193mg	617%
Total Carbohydrate 164.10g	60%
Dietary Fiber 24.40g	87%
Total Sugars 42.50g
Protein 241.70g	483%

Vitamin D 0IU	0%
Calcium 483mg	37%
Iron 36mg	198%
Potassium 7026mg	149%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 38.8%

Protein: 36.4%

Carbs: 24.7%