Yemeni Soup

It is known that Jewish chicken broth cures any physical illness, from colds to pneumonia, it will not be said about us. The soup, invented by Jewish women from Yemen, was intended not only to heal the body, but also to raise the spirit in a moment of fatigue. And the day after Purim comes such fatigue, for recovery from which this soup is simply necessary. It is served for lunch to a working man with cakes and skhug - nothing else is needed.

Ingredients

• 1 kg of beef brisket
• 1 large onion
• 2 medium carrots
• 1 medium celery root
• 1 head of garlic
• 2 bunches of cilantro
• 2 tbsp. l. semolina
• 4 tbsp. l. hawaja spice blends
• extra virgin olive oil
• salt
• freshly ground black pepper
• lemon and skhug for serving

Directions

1. Peel all vegetables. Cut the onion into large cubes, carrots and celery into large pieces.
2. Heat the oil in a large saucepan and sauté the onions over medium heat, stirring until clear, 3-5 minutes.
3. Put the meat in another saucepan and cover with boiling water so that the meat is completely covered, boil for 5 minutes. and drain the water. Transfer the meat to a saucepan over the onion.
4. Add carrots, celery, cloves of garlic, and hawaja to a saucepan. Stir. Cook for 5 minutes, then cover with boiling water, immediately reduce the heat and cook over low heat for 2-2.5 hours.
5. Remove meat from soup, cut into portions and keep warm. Pour the semolina with 2 cups of boiling water, stir. Stirring the soup constantly, pour the brewed semolina into it, salt and pepper. Cut the cilantro and add to the soup. Return the meat to the soup, turn off the heat and let the soup steep for 7-10 minutes.