1. In a large pot, place water, beef and marrow bones and bring to boil. 2. Lower heat and add garlic, onions, parsley and dill. 3. Cut a cross in the tomato (do not cut all the way through) and add to pot. 4. Cover pot and simmer 20 minutes. 5. Add the chicken and bring to boil. 6. Add carrots (peeled but whole), celery, curry and cumin. 7. Lower heat and simmer 20 minutes until cooked. 8. Refrigerate overnight. 9. In the morning, skim the layer of fat off the top. Fish out the chicken, remove the skin and bones, cut chicken into pieces and return chicken pieces to pot. 10. Add zucchini, potatoes, hawaij and salt and pepper to taste. Bring to boil, reduce heat and simmer covered 10 minutes. 11. Add lemon juice. Remove marrow. Garnish with cilantro. 12. Good served with z'chug (Yemenite chili pepper paste) and hilbe (Yemenite fenugreek paste) to taste. ---------------------------------------------------------------------------
Nutrition
Ingredients
