By Beejhy Barhany

This recipe first appeared on the Nosher.

This rich, spiced Yemenite chicken soup, passed down from Dr. Ephraim Isaac’s family, is a vibrant dish that brings bold flavor and deep tradition to the Jewish table.

Prep time: 30 minutes

Total time: 2 hours 30 minutes

Ingredients:

For the hawaij spice mix:

• ⅓ cup black peppercorns
• ⅓ cup cumin seeds
• 1 Tbsp. coriander seeds
• 1 heaping Tbsp. green cardamom pods
• 1 tsp. caraway seeds
• 1 tsp. whole cloves
• 2 Tbsp. ground turmeric
• 1 Tbsp. ground cinnamon

For the zhug:

• 1 tsp. cumin seeds
• 1 tsp. coriander seeds
• 1 tsp. green cardamom seeds
• 1 tsp. black peppercorns
• ½ bunch cilantro, leaves and stems, roughly chopped
• ½ bunch flat-leaf parsley leaves, roughly chopped
• 6 serrano peppers, trimmed and roughly chopped
• 8 garlic cloves, peeled but whole
• 2-inch piece fresh ginger, peeled and roughly chopped
• ¼ cup fresh lemon juice
• ¼ cup olive oil
• 1 tsp. fine sea salt
• For the hilbe:
• 3 Tbsp. ground fenugreek
• 1 cup water, divided
• 2 tsp. zhug (recipe above)
• 2 tsp. fresh lemon juice
• 1 tsp. fine sea salt

For the chicken soup:

• 1 whole chicken (4–5 lb.), cut into 8–12 pieces (including backbone), or 4–5 lb. drumsticks
• ¼ cup fresh lemon juice
• 2 Tbsp. fine sea salt + more to taste, divided
• 8 small red or white onions, peeled and left whole, or 4 large onions, halved
• 4 large carrots, peeled and cut into ½-inch rounds
• 1 cup chopped celery
• 10 garlic cloves, chopped
• ½ cup chopped fresh parsley
• ¼ cup + 2 Tbsp. chopped fresh cilantro leaves and stems
• 3 Tbsp. hawaij (see above)
• 1 Tbsp. black pepper + more to taste
• lemon wedges, zhug and hilbe, to serve

Directions:

• To make the hawaij, warm a medium nonstick pan over medium heat. Add the peppercorns, cumin seeds, coriander seeds, cardamom pods, caraway seeds and cloves, and toast, constantly mixing, until the seeds darken, become fragrant and begin to pop, 2–3 minutes. Immediately transfer to a plate to cool for about 5 minutes. Pour the peppercorn mixture into a spice grinder. Add the turmeric and cinnamon. Grind into a fine powder (in batches, if necessary). Transfer to an airtight container. 
• To make the zhug, warm a small skillet over medium heat. Add the cumin seeds, coriander seeds, cardamom seeds and peppercorns, and toast until dark and fragrant, 1–2 minutes. Transfer to a plate and set aside to cool slightly. In a food processor, combine the toasted seeds and peppercorns, the cilantro, parsley, serranos, garlic, ginger, lemon juice, olive oil and salt. Process until emulsified, about 1 minute. Transfer to an airtight container. 
• To make the hilbe, in a medium bowl, mix the fenugreek and ½ cup water. Cover and let sit at room temperature until it forms a gelatinous paste, at least 1 hour and up to overnight. The next day, transfer the paste to a food processor. Add ½ cup water, the zhug, lemon juice and salt and blend until well combined. Transfer to an airtight container. 
• To make the chicken soup, in a large bowl, massage the chicken with the lemon juice and 1 Tbsp. salt. Let sit at room temperature for at least 5 minutes and up to 30 minutes. Rinse the chicken well. 
• Place the chicken in a large stockpot and add cold water to cover by 1–2 inches. Cover the pot and bring to a boil over high heat. Uncover and boil, periodically skimming off any foam that rises to the top, for about 30 minutes. 
• Add the onions, carrots, celery, garlic, parsley, ¼ cup of cilantro, the hawaij, the remaining 1 tablespoon of salt and the pepper. Reduce the heat to medium and simmer uncovered until the soup is a deep yellow, 30–45 minutes. Taste and adjust the seasoning, if necessary. If the flavor is too concentrated, add a little water. 
• Divide among 8 bowls, placing a whole small onion (or half a large onion) in each bowl. Serve with lemon wedges, hilbe and zhug. 

Yield: Serves  8

Cook’s tips:

Hawaij is a warming Yemenite spice mix. I crafted this spice mix inspired by Dr. Ephraim Isaac’s Yemenite chicken soup. This version has no salt, giving you more flexibility in the seasoning of your soups. It also makes an excellent rub for meats. This recipe yields about 1 cup. Store at room temperature in an airtight container for up to 1 year.

Zhug is a spicy, green, herb-filled mixture that originated in Yemen and has recently become popular in the United States and the Middle East. This recipe yields about 1½ cups. Store in the refrigerator in an airtight container for up to 1 week.

Hilbe is a fenugreek sauce meant to be eaten with Yemenite chicken soup. This is one of several recipes that celebrate the ties between Ethiopians and Yemenites, who often supported and married each other. This recipe is adapted from one given to me by Dr. Ephraim Isaac, whose remarkable journey led to his becoming one of the world’s most prominent Jewish leaders and scholars — starting from his birth in Ethiopia. His Yemenite father had come to a remote part of Ethiopia as a rabbi for a Yemenite community but was kidnapped and held by a remote tribe. After many years, he married the tribal leader’s daughter, who converted to Judaism, and they raised seven children, the fifth of whom was Dr. Isaac. The couple observed the Sabbath — Dr. Isaac recalls that his mother always said the weekly blessings over wine, and that they celebrated Jewish holidays. This must sit at room temperature for at least 1 hour and up to overnight. This recipe yields about ½ cup. Store in the refrigerator in an airtight container for up to 1 week.