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Shared by Ori Menashe

Super Stock (Chicken Stock With Turmeric and Lime Leaf)

Yield: Makes about 2 quarts

This recipe was shared by Ori Menashe. Read more about his family in "Ori Menashe’s Grandmother Left a Legacy of Cooks" and try his recipes for Peshalo (Soup With Fresh-Cut Noodles) and Beef Cheek Tagine.

Family Journey

Lake Urmia, IranTbilisi, GeorgiaJaffa
Tel AvivLos AngelesRamat Hasharon, Israel
Los Angeles


  • 2 quarts Vegetable Stock
  • 3 ½-inch piece fresh ginger, peeled and julienned
  • 8 makrut lime leaves, julienned 
  • 15 cilantro stems
  • 2 fresh bay leaves, julienned, or 1 dry bay leaf, crumbled
  • 5 garlic cloves, smashed
  • 1 Fresno chile, halved lengthwise 
  • 1 tablespoon plus 2 teaspoons fish sauce
EasySoups & StewsKosher for PassoverVegetarianVeganPareveGluten FreeNorth AfricaMiddle East


  • Step 1

    In a large stockpot, bring the vegetable stock to a boil. Add the ginger, lime leaves, cilantro, bay leaves, garlic, chile, and fish sauce, then remove from the heat and let steep, uncovered, for 30 minutes.

  • Step 2

    Using an extra-fine-mesh strainer or chinois, strain the stock into an airtight container or containers.

  • Step 3

    Discard the solids. Use immediately or let the stock cool to room temperature, cover tightly, and refrigerate for up to 5 days or freeze for up to 3 months.

Reprinted with permission from Bavel: Modern Recipes Inspired by the Middle East by Ori Menashe, Genevieve Gergis and Lesley Suter, copyright © 2021. Published by Ten Speed Press, an imprint of Penguin Random House.