Hawaij I' Morok

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Hawaij I’ Morok The Chicken Soup Manifesto fromStew - Serves 4 by Jenn Louis 3 tablespoons chicken fat or vegetable oil 3 carrots, cut into 1 cm (1⁄2 in) pieces 2 small onions, cut into 1 cm (1⁄2 in) cubes 2 celery ribs (stalks), cut into 1 cm (1⁄2 in) pieces 5 garlic cloves, lightly crushed 3 tablespoons Hawaij Spice (see below), or more to taste 1.9 liters (64 fl oz/8 cups) water or Chicken Stock ) 1⁄2 bunch parsley, leaves and stems roughly chopped 1⁄2 bunch cilantro (coriander), leaves and stems roughly chopped 900 g (2 lb) boneless, skinless chicken thighs (see below6 small potatoes, peeled and cut into 2.5 cm (1 in) pieces This is the Sabbath chicken stew for Yemenite Jews. Chicken is braised slowly in a rich and aromatic broth, with potatoes, carrots, celery and herbs. It is warm, aromatic and satisfying. As most Yemenite Jews live in Israel, this soup is now inextricably linked to the Jews of Israel and the diaspora. Heat the chicken fat or oil in a large pot over a medium–high heat. Add the carrots, onions, celery and garlic and sauté for 3– 6 minutes until the onions are translucent. Add the hawaij and stir to combine. Add the water or stock, parsley and cilantro and bring to a gentle simmer. Once the water begins to simmer, skim off the fat and other foamy impurities from the surface. Add the chicken and simmer over a medium heat for 30 minutes, or until the chicken is tender and easily shreds. Add the potatoes 10 minutes before the chicken is cooked. When the chicken is tender, season with salt to taste. Hawaij Spice Mix - Serves 4 11⁄2 tablespoons black peppercorns 1 tablespoon, plus 1 teaspoon cumin seeds 1 tablespoon green cardamom pods 1 tablespoon caraway seeds 1 tablespoon coriander seeds 2 1⁄2 teaspoons celery seeds 1 teaspoon cloves 1 3⁄4 teaspoon ground cinnamon 20 g (3⁄4 oz/3 tablespoons) grou nd turmeric 20 g (3⁄4 oz) fine sea salt There are two completely different hawaij spice mixtures, both hailing from Yemenite cuisine: one for soup and one for coffee. The soup mixture is also used in stews, curry-style dishes, rice and vegetable dishes, and even as a barbecue rub. Basically, it consists of cumin, black pepper, turmeric and cardamom. More elaborate versions may also contain cloves, caraway, nutmeg, saffron, coriander and ground dried onions. C ombine the black peppercorns, cumin, cardamom, caraway, coriander, celery seeds and cloves in a heavy-bottomed frying pan over a very low heat and toast for 10 minutes, or until fragrant and golden. Be very careful not to blacken or burn the spices. Remove from the heat and leave to cool completely. Grind the spices finely in a spice grinder, then add the remaining ingredients and sift through a fine-mesh sieve. Store the blend in an airtight container for up to 1 month. .

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