Shared by Je'Jae Cleo Daniels
Shared by Je'Jae Cleo Daniels
Yemeni Beef Soup (Faqha)
Yield: 8-10 servingsTime: 2 hours
Yemeni Beef Soup (Faqha)
Yield: 8-10 servingsTime: 2 hoursFamily Journey
Hadad, YemenRosh Ha’Ayin, IsraelBnei Brak, Israel
MontrealNew York City
“I always found it as comfort food for the soul,” teaching artist and educator Je’Jae Cleo Daniels says of this flavorful soup from Yemen. It’s typically served on Shabbat and is often accompanied by the fenugreek condiment hilbeh, a porridge called aseed, and Yemeni breads like lachuch or kubaneh for dipping.
It’s also a cure all in Je’Jae’s family. Growing up in New York, they recall that when they visited their relatives in the religious city of Bnei Brak and didn’t feel well, their aunt and grandmother Safta Chana would fight over who made a more curative version. Preparing the soup, which they also refer to as faqha, is a “beautiful tradition that passes on amongst Temeni women,” they explain, using the Hebrew term for Yemeni.
Safta Chana was born in Yemen and came to Israel as part of an operation called On Wings of Eagles (also known as Operation Magic Carpet), which brought 50,000 Jews from Yemen to Israel between 1948 and 1950. Chana would go on to have 15 children, making her family one of the largest in Israel at the time. One of those children was Hanit, Je’Jae’s mother, who also makes the soup.
“It didn't have to be a special occasion, but it felt like the room was special when it was being presented,” they explain. In more recent years, Je’Jae has taken on the responsibility of making the soup, adapting it to be vegetarian and gluten free at times, to accommodate friends and community. It is one of the things they like about the soup: everyone can enjoy it.
Cooking note: Finding beef marrow bones will likely require a trip to the butcher. Ask them to cut the bones into 1-inch pieces for this recipe. Keep in mind that as the stew cooks, the bones may break into smaller fragments, so watch out for them while eating. The fragrant Yemenite spice blend hawaij that defines this dish is typically available at Middle Eastern, Indian, or well-stocked international markets.
This recipe comes from “Tlaim: The Patchwork Cookbook,” a grassroots project dedicated to celebrating the ethnic and racial diversity of the Jewish community. With over 70 delicious recipes and stories, Tlaim centers underrepresented Jewish identities such as Jews of color. Follow Tlaim on Instagram and sign up to be notified of the release of the cookbook, which is made in collaboration with non-profit Be’chol Lashon. Stay tuned for more recipes from Tlaim on the JFS archive this year.
Ingredients
- 2 tablespoons neutral oil
- 6 garlic cloves, chopped
- 3 onions, sliced
- 1½ pounds beef stew meat (such as chuck), cut into large chunks
- 1 tablespoon kosher salt
- 1 teaspoon freshly ground black pepper
- 7 1-inch pieces beef marrow bones
- 6–8 chicken drumsticks
- 14 cups water
- 4 carrots, sliced into 2-inch rounds
- 6–8 Yukon Gold potatoes, peeled and cut into large chunks
- 1 red bell pepper, chopped
- 1 red spicy chili pepper, diced
- 1 bunch cilantro, chopped (divided)
- 1 tablespoon hawaij
- 1 tablespoon turmeric
- ½ tablespoon dried coriander
- ½ tablespoon ground cumin
- 1 tablespoon chicken soup mix, or 1 chicken bouillon cube
Preparation
Step 1
In a large heavy-bottomed pot, heat the oil over medium heat. Add the garlic and onions and sauté until lightly golden, about 5-6 minutes.
Step 2
Add the stew meat to the pot. Season with salt and black pepper. Cook until the meat is browned, stirring occasionally, about 5-7 minutes.
Step 3
Add the marrow bones and chicken. Pour in enough water to just cover the ingredients (about 14 cups), and bring to a boil.
Step 4
Reduce the heat to low, cover, and simmer for 30 minutes. Occasionally skim any foam or impurities that rise to the surface.
Step 5
Add the carrots, potatoes, red bell pepper, chili pepper, and half of the chopped cilantro. Bring the soup back to a gentle boil.
Step 6
Reduce heat to medium. Add hawaij, turmeric, dried coriander, cumin, and chicken soup mix. Stir well.
Step 7
Reduce the heat to low, cover and continue to simmer gently for 1-1½ hours, until the vegetables are tender and the flavors are well developed. Skim the surface occasionally to remove excess fat or foam.
Step 8
Taste and adjust seasonings if needed. Add the remaining chopped cilantro, stir, and simmer for another 5–10 minutes uncovered. Serve hot.
