TAMARS YEMENITE CHICKEN SOUP Tamar Horn shared this family recipe with me.

This is the best chicken soup ever. From Simply Irresistible: Easy, Elegant, Fearless, Fussless Cooking by Sheilah Kaufman Hawayij/Hawaj A traditional Yemenite spice mix used in many types of recipes. You can find it in some Mediterranean markets. 6 teaspoons black peppercorns 3 teaspoons caraway seeds 1 teaspoon saffron threads 1 teaspoon cardamom seeds 2 teaspoons turmeric Using a mortar and pestle or spice blender, pound (combine) peppercorns, caraway seeds, saffron, and cardamom together. Stir in the turmeric and place in a covered jar. Use as directed in recipes. 1 4- pound whole chicken, cleaned, cut up, 2 to 2 1/ 2 teaspoons hawaj or more 2 whole onions 1 teaspoon ground cumin 4 to 6 peeled carrots 2 tsps.turmeric if not using hawaj bunch leeks, whites only save the green tops salt 3 tablespoons fresh chopped parsley freshly ground pepper 2 potatoes, peeled, cut into chunks 1 bunch cilantro, stems removed 1 butternut squash peeled, cut into chunks 2- x 1-inch thick 2 chicken bouillon cubes Place chicken in a large pot (over 6 quarts) and add enough cold water to cover chicken plus an inch more. Bring to a boil over medium-high heat. As chicken cooks, skim off bubbles and scum for 15 to 20 minutes. Add onion, carrots, leeks, and parsley. Reduce heat to medium and cook for 20 minutes; add potatoes and squash. Stir in bouillon cubes and spices. Lower heat to simmer, cover, and cook until chicken is done, about 45 minutes. Add cilantro and chopped greens from the leeks, and cook another 10 minutes. Adjust seasoning if needed. Remove chicken from pot and let soup cool. Strain the broth. Keep chicken separate. Tear or cut into pieces and add to soup before serving. I cool and freeze them for later use. If needed, add salt and fresh ground pepper to taste. May be made ahead or frozen. Serves 8.