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Title: Chouia (Meat Soup)
Categories: Soup Beef Israel Jewish Yemeni
Yield: 6 Servings
| 1 1/2 | lb | Beef chuck, cut into 3-in pieces |
| 1/2 | c | Fresh coriander |
| 1/2 | c | Flat-leaf Italian parsley, chopped |
| 1/2 | lb | (abt 2) tomatoes, halves |
| 1 | md | Onion, halved |
| 4 | lg | Cloves garlic, sliced |
| 1 | tb | Hawaish (see YEMENITE.013) |
This simple, uncomplicated dish full of flavor. Liquid in vegetables and slow cooking will tenderized meat. Traditionally, chouia is cooked over charcoal in clay pots. Lamb or goat may be also be used in the place of beef. A prepared jar of Hawaish should be on kitchen shelf ready to use. Notice that salt has been omitted. 1. Mix everything together in a pan, cover, & cook over low heat for 3 hrs. Serve warm. Serves 6 w/other dishes.
Recipe: "Sephardic Cooking" by Copeland Mark -- 600 Recipes Created in Exotic Sephardic Kitchens from Morocco to India -- Copyright 1992 Published by Donald I. Fine, Inc., New York, N.Y. David Pileggi
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