Shared by Ori Menashe
Super Stock (Chicken Stock With Turmeric and Lime Leaf)
Yield: Makes about 2 quartsThis recipe was shared by Ori Menashe. Read more about his family in "Ori Menashe’s Grandmother Left a Legacy of Cooks" and try his recipes for Peshalo (Soup With Fresh-Cut Noodles) and Beef Cheek Tagine.
Family Journey
Lake Urmia, IranTbilisi, GeorgiaJaffa
Tel AvivLos AngelesRamat Hasharon, Israel
Los Angeles
Ingredients
- 2 quarts Vegetable Stock
- 3 ½-inch piece fresh ginger, peeled and julienned
- 8 makrut lime leaves, julienned
- 15 cilantro stems
- 2 fresh bay leaves, julienned, or 1 dry bay leaf, crumbled
- 5 garlic cloves, smashed
- 1 Fresno chile, halved lengthwise
- 1 tablespoon plus 2 teaspoons fish sauce
Preparation
Step 1
In a large stockpot, bring the vegetable stock to a boil. Add the ginger, lime leaves, cilantro, bay leaves, garlic, chile, and fish sauce, then remove from the heat and let steep, uncovered, for 30 minutes.
Step 2
Using an extra-fine-mesh strainer or chinois, strain the stock into an airtight container or containers.
Step 3
Discard the solids. Use immediately or let the stock cool to room temperature, cover tightly, and refrigerate for up to 5 days or freeze for up to 3 months.
Reprinted with permission from Bavel: Modern Recipes Inspired by the Middle East by Ori Menashe, Genevieve Gergis and Lesley Suter, copyright © 2021. Published by Ten Speed Press, an imprint of Penguin Random House.
