Holiday Yam Soup Yemenite Style

Serving size: 10 people

Time it takes: 20 minutes


8cup Homemade chicken or vegetable stock

1pc Turkey necks whole Roasted (& or wings & wings tips)

1cup Onion Grated

1cup Grated Carrot

½ bu Cilantro Sliced all the way to the stem ends

4TBSP Lior Hawiaj spice blend

2pc Yam or sweet potato

2TBSP Toasted breadcrumbs

4TBSP Rendered schmaltz

tt Salt and pepper

Equipment: Heavy-bottomed stock pot


• Add half of the schmaltz to a large heavy-bottomed stockpot over medium heat.

• Add cilantro stem, carrot and onion, season with salt and pepper and 3 TBSP of Hawaij. Cover and sweat the veggies until thoroughly cooked.

• Add the neck and wing tips, 4 cups water and stock

• Bring to boil and then reduce to simmer, add yams whole and cleaned. Poach yams in broth until cooked through. (25 minutes)

• Remove yams and allow to cool to room temp. Then peel and slice into 1-inch half moons. Reserve them to garnish soup bowls.

• Simmer soup for an additional hour. (Remove the turkey necks and wings.)

• In a soup bowl, place one potato slice, cover with soup broth, sprinkle with bread crumbs and some Hawaij spice.

• Enjoy.

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