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Seasoned Soup with Bread
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This wonderfully flavorful Yemeni soup goes well served with Mutton Meatballs and saluf bread. Find the recipes for both on JRT.

Serves: 4-6

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Mizrahi Meat Soup

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1 tbs. fenugreek seeds
1/2 tsp. tomato puree
3 cups chicken or beef stock
2 loaves saluf bread or pita
juice of 2 lemons


  1. Soak the fenugreek seeds in water for 3 hours.
  2. Drain the seeds well and grind them finely. Add the tomato puree and 1 tbs. of water and blend together well.
  3. Place the mixture over a low flame and bring to a boil, stirring constantly. Remove immediately from the heat and set aside.
  4. Heat the stock and add the fenugreek mixture.
  5. Over a medium flame, bring just to a boil, stirring constantly. If the soup becomes overly thick, add more stock. Remove fro heat immediately after soup begins boiling.
  6. To serve, divide the breads into equal portions and place one portion in each soup bowl. Pour the hot soup over the bread, add the lemon juice and serve at once.

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