YEMENITE HIGH HOLIDAY SOUP STEW

• 3 pieces beef marrow bone (about 2 pounds).
• One 3-pound chicken, cleaned and quartered
• 3 pounds beef shoulder, ribs, or stew meat (fat removed), left whole or cut into pieces
• 5 quarts water (about)
• 10 - 12 cloves garlic, separated but unpeeled
• large onions, peeled and quartered, or 9 small white onions, peeled
• 1 large white turnip, unpeeled but quartered
• 4 leeks or green onions, coarsely cut

• 3 celery stalks, cut in 2-inch pieces
• 1 medium zucchini or acorn squash, cubed
• 3 medium carrots, cut in 3-inch slices
• 1 large tomato, almost quartered but not cut apart at bottom
• 3 potatoes, peeled and diced
• 1 small bunch parsley or fresh coriander, woody stems trimmed
• Salt to taste
• 1 tablespoon hawayij spice combinations or to taste

1. In a large kettle, place the beef marrow bones and chicken with water to cover. Bring to a boil, simmering until a froth forms, Remove the meat and bones and discard the water. Clean the kettle.
2. Add the beef and bones and cover with water. Bring to a boil again, lower the heat, and add the unpeeled garlic cloves. (By being left unpeeled, they won't soften in cooking.) Add the onions, turnip, and leeks or green onions. Cook, covered, about 1½ hours, or until the meat seems relatively tender.
3. Remove the marrow bones, add the chicken, cover, and simmer another 20 minutes. Cook and leave as is overnight.
4. Before serving, skim off the fat and add the celery, zucchini or acorn squash, carrots, tomato, and potatoes. Cover and simmer another 20 minutes. Just before serving add the parsley or coriander, salt, and hawayij and cook for 10 minutes. Remove garlic buds, adjust seasonings.
5. Place a bowl of soup at each table setting. Serve with pita or a pita-type bread and helbeh. Dip the bread into the helbeh and then into the soup, scooping up the meat and vegetables and the sauce.

 ENJOY! 

Source: The Jewish Holiday Kitchen by Joan Nathan