US-Israel Recipes: Traditional Yemenite Soup

Easy, homey and delicious. Perfect when the family comes home on a wintry day.

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Rachel Grobner Giladi,

Yemenite Soup
Yemenite Soup
Rachel G.Giladi

The classic recipe which is a staple of Yemenite cuisine.  A one-pot meal in itself which can be accompanied by a salad or cooked vegetable. Translated from Arutz Sheva's Hebrew site.


4-5 servings of chicken, washed well

4 potatoes

1 crushed garlic clove

1 medium sized onion, quartered

1 flat tbs. hawaij (classi Yemenite spice, made of cumin, black pepper and turmeric - can be added individually)

1 tbs. instant chicken soup

 1/2 salt

1 tsp. cornstarch (cornflour) mixed in 1 cup of lukewarm water, used to thicken and optional

1/2 package of fresh cousbara (cilantro) - be generous for the Yemenite taste!


Boil the water in a soup pot and add the chicken. Bring to a boil once again, add the potatoes, onion, garlic, spices, boil again and then lower the flame afer 1/4 hour, let cook for another 1/4 hour and add the cilatro. Coninue cooking for another 20 minutes - and it's ready to eat.

For thicker soup, lower the flame at hte end and slowly add the water and cornstarch mixture while stirring briskly so that there are no lumps.