Title: Fatoot Im Hilbeh (Beef Soup with Fenugreek)
Categories: Jewish Yemeni Israel Soup Beef
Yield: 4 Servings

5	c	-Water
1/2	lb	Boneless beef chuck, cut into 4 pieces
2	tb	Hawaish (see YEMENITE.013)
4	md	(1-1/4 lbs)potatoes, peeled
1/2	ts	-Salt
3	tb	Ground fenugreek
1/2	ts	Hot red chili flakes
4		Sheets matzoh, broken into 2-in pieces
		Lemon wedges

This soup is pungent, hawaish (spice mix) plus hot chili guarantees that. The fenugreek is a viscous spice & is therefore also a thickener of sorts to soup. For Passover, matzoh is added. Hawaish is reminiscent of garam masala (hot spice) of India. In my opinion, it was inspired by cultural & commercial contact w/that country.

1. Put water, meat, Hawaish, potatoes, & salt into a pan & bring to a boil. Turn heat to low & simmer, covered, for 1 hr, or until meat & potatoes are tender. Remove meat & potatoes & set them aside. 2. Add fenugreek & chili flakes & bring soup to a boil, stirring continuously to dissolve seasonings. Add matzoh, stir into soup for a moment, & remove soup from heat. Cover the pan & let st& for 5 mins. Serve hot w/lemon wedges. Serve meat & potatoes separately.

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. DPileggi in Houston, Texas

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