I adapted this deeply flavored chicken soup from the recipe of my dear friend Dr. Ephraim Isaac, a prominent half-Ethiopian, half-Yemenite academic and leader. I would love for it to be one of the first dishes that Americans think of when they think of “Jewish foods,” right alongside Ashkenazi favorites.
Dr. Isaac married a fellow academic who is Ashkenazi, and they raised two daughters and a son in Princeton, New Jersey. Each Shabbat while raising their family, they enjoyed this chicken soup, as well as foods like hummus and zhug that were still years away from hitting the mainstream.
Dr. Isaac’s elder daughter, Devorah, remembers regarding the foods of her childhood as oddities, a cuisine that set her apart from her classmates. Now as an adult, she proudly teaches her own children the Ethiopian and Yemenite traditions she grew up with. She also shared with me a twist that you can feel free to try: Her children love dunking the Ashkenazi matzah balls in their Yemenite soup. “It is a match made in heaven,” she said.
From “GURSHA: Timeless Recipes for Modern Kitchens, from Ethiopia, Israel, Harlem, and Beyond” © 2025 by Tevletz Barhany-John. Excerpted by permission of Alfred A. Knopf, a division of Penguin Random House LLC. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
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Notes:
- Hawaij is a warming Yemenite spice mix. I crafted this spice mix inspired by Dr. Ephraim Isaac’s Yemenite chicken soup. This version has no salt, giving you more flexibility in the seasoning of your soups. It also makes an excellent rub for meats. This recipe yields about 1 cup. Store at room temperature in an airtight container for up to one year.
- Zhug is a spicy, green, herb-filled mixture that originated in Yemen and has recently become popular in the United States and the Middle East. This recipe yields about 1 ½ cups. Store in the refrigerator in an airtight container for up to one week.
- Hilbe is a fenugreek sauce meant to be eaten with Yemenite chicken soup. This is one of several recipes that celebrate the ties between Ethiopians and Yemenites, who often supported and married each other. This recipe is adapted from one given to me by Dr. Ephraim Isaac, whose remarkable journey led to his becoming one of the world’s most prominent Jewish leaders and scholars — starting from his birth in Ethiopia. His Yemenite father had come to a remote part of Ethiopia as a rabbi for a Yemenite community but was kidnapped and held by a remote tribe. After many years, he married the tribal leader’s daughter, who converted to Judaism, and they raised seven children, the fifth of whom was Dr. Isaac. The couple observed the Sabbath — Dr. Isaac recalls that his mother always said the weekly blessings over wine, and that they celebrated Jewish holidays. This must sit at room temperature for at least 1 hour and up to overnight. This recipe yields about ½ cup. Store in the refrigerator in an airtight container for up to one week.
Yemenite Chicken Soup Recipe
This rich, spiced Yemenite chicken soup, passed down from Dr. Ephraim Isaac’s family, is a vibrant dish that brings bold flavor and deep tradition to the Jewish table.
- Total Time: 2 hours 30 minutes
- Yield: Serves 8
Ingredients
For the hawaij spice mix:
- ⅓ cup black peppercorns
- ⅓ cup cumin seeds
- 1 Tbsp coriander seeds
- 1 heaping Tbsp green cardamom pods
- 1 tsp caraway seeds
- 1 tsp whole cloves
- 2 Tbsp ground turmeric
- 1 Tbsp ground cinnamon
For the zhug:
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 1 tsp green cardamom seeds
- 1 tsp black peppercorns
- ½ bunch cilantro, leaves and stems, roughly chopped
- ½ bunch flat-leaf parsley leaves, roughly chopped
- 6 serrano peppers, trimmed and roughly chopped
- 8 garlic cloves, peeled but whole
- 2-inch piece fresh ginger, peeled and roughly chopped
- ¼ cup fresh lemon juice
- ¼ cup olive oil
- 1 tsp fine sea salt
For the hilbe:
- 3 Tbsp ground fenugreek
- 1 cup water, divided
- 2 tsp zhug (recipe above)
- 2 tsp fresh lemon juice
- 1 tsp fine sea salt
For the chicken soup:
- 1 whole chicken (4-5 lb), cut into 8–12 pieces (including backbone), or 4–5 lb drumsticks
- ¼ cup fresh lemon juice
- 2 Tbsp fine sea salt + more to taste, divided
- 8 small red or white onions, peeled and left whole, or 4 large onions, halved
- 4 large carrots, peeled and cut into ½-inch rounds
- 1 cup chopped celery
- 10 garlic cloves, chopped
- ½ cup chopped fresh parsley
- ¼ cup + 2 Tbsp chopped fresh cilantro leaves and stems
- 3 Tbsp hawaij (see above)
- 1 Tbsp black pepper + more to taste
- lemon wedges, zhug and hilbe, to serve
Instructions
- To make the hawaij, warm a medium nonstick pan over medium heat. Add the peppercorns, cumin seeds, coriander seeds, cardamom pods, caraway seeds and cloves, and toast, constantly mixing, until the seeds darken, become fragrant, and begin to pop, 2-3 minutes. Immediately transfer to a plate to cool for about 5 minutes. Pour the peppercorn mixture into a spice grinder. Add the turmeric and cinnamon. Grind into a fine powder (in batches, if necessary). Transfer to an airtight container.
- To make the zhug, warm a small skillet over medium heat. Add the cumin seeds, coriander seeds, cardamom seeds and peppercorns, and toast until dark and fragrant, 1-2 minutes. Transfer to a plate and set aside to cool slightly. In a food processor, combine the toasted seeds and peppercorns, the cilantro, parsley, serranos, garlic, ginger, lemon juice, olive oil and salt. Process until emulsified, about 1 minute. Transfer to an airtight container.
- To make the hilbe, in a medium bowl, mix the fenugreek and ½ cup water. Cover and let sit at room temperature until it forms a gelatinous paste, at least 1 hour and up to overnight. The next day, transfer the paste to a food processor. Add ½ cup water, the zhoug, lemon juice and salt and blend until well combined. Transfer to an airtight container.
- To make the chicken soup, in a large bowl, massage the chicken with the lemon juice and 1 Tbsp salt. Let sit at room temperature for at least 5 minutes and up to 30 minutes. Rinse the chicken well.
- Place the chicken in a large stockpot and add cold water to cover by 1-2 inches. Cover the pot and bring to a boil over high heat. Uncover and boil, periodically skimming off any foam that rises to the top, for about 30 minutes.
- Add the onions, carrots, celery, garlic, parsley, ¼ cup of cilantro, the hawaij, the remaining 1 Tbsp salt and the pepper. Reduce the heat to medium and simmer uncovered until the soup is a deep yellow, 30-45 minutes. Taste and adjust the seasoning, if necessary. If the flavor is too concentrated, add a little water.
- Divide among eight bowls, placing a whole small onion (or half a large onion) in each bowl. Serve with lemon wedges, hilbe and zhug.
Notes
- Hawaij is a warming Yemenite spice mix. I crafted this spice mix inspired by Dr. Ephraim Isaac’s Yemenite chicken soup. This version has no salt, giving you more flexibility in the seasoning of your soups. It also makes an excellent rub for meats. This recipe yields about 1 cup. Store at room temperature in an airtight container for up to one year.
- Zhug is a spicy, green, herb-filled mixture that originated in Yemen and has recently become popular in the United States and the Middle East. This recipe yields about 1 ½ cups. Store in the refrigerator in an airtight container for up to one week.
- Hilbe is a fenugreek sauce meant to be eaten with Yemenite chicken soup. This is one of several recipes that celebrate the ties between Ethiopians and Yemenites, who often supported and married each other. This recipe is adapted from one given to me by Dr. Ephraim Isaac, whose remarkable journey led to his becoming one of the world’s most prominent Jewish leaders and scholars — starting from his birth in Ethiopia. His Yemenite father had come to a remote part of Ethiopia as a rabbi for a Yemenite community but was kidnapped and held by a remote tribe. After many years, he married the tribal leader’s daughter, who converted to Judaism, and they raised seven children, the fifth of whom was Dr. Isaac. The couple observed the Sabbath — Dr. Isaac recalls that his mother always said the weekly blessings over wine, and that they celebrated Jewish holidays. This must sit at room temperature for at least 1 hour and up to overnight. This recipe yields about ½ cup. Store in the refrigerator in an airtight container for up to one week.
- Prep Time: 30 minutes
- Cook Time: 1 hour + 1 hour rest time
- Category: Dinner
- Method: One-pot
- Cuisine: Yemenite
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