Basya Tsybukmakher
Preparation
Yemenite chicken soup is an essential part of meals in the homes of Teimanim—Jews from Yemen. And an essential ingredient in this soup is hawaij for soup (not to be confused with the spice blend of the same name used for coffee :)). But even if you cannot find authentic hawaij, it is worth trying to make chicken soup Yemenite-style—use the seasonings listed in this recipe:
Cut the chicken into serving pieces and cover with water. Add the quartered onion to the soup water and simmer for two hours.
About forty minutes before the end of cooking, add the halved potatoes and the spices to the pot. (The turmeric will instantly give the soup a rich amber color.)
B'teavon! Enjoy your meal!
Kitchen measures
| Ingredient | Cup | Tbsp | Tsp |
|---|---|---|---|
| Wheat flour | 140 g | 10 g | 3 g |
| Sugar | 200 g | 12 g | 4 g |
| Salt | 290 g | 18 g | 6 g |
| Butter | 230 g | 15 g | — |
| Powdered sugar | 120 g | 10 g | 3 g |
| Honey | 320 g | 22 g | — |
| Cornstarch | 140 g | 10 g | — |
| Cocoa | 140 g | — | — |
| Oil | 200 g | — | — |