Jewish Fusion Recipes

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For those a little weary of traditional chicken soup, here is a Middle Eastern variation that is sure to bring a smile to your guests’ faces. It has a few surprises.

Ingredients:

• 8 cups clear chicken stock or broth
  2 cups diced cooked chicken
  1/3 cup red bell pepper, chopped into ¼ inch pieces
  1/3 cup green bell pepper, chopped into ¼ inch pieces
  3 Tablespoons fresh chopped dill
  3 cups cooked Israeli couscous (sometimes called pearl couscous)
  1 Tablespoon unsweetened cinnamon
  Salt to taste
  ¼ teaspoon pepper
  Fresh lime

Directions:

• Combine all the ingredients, except the lime in a large stockpot, and stir well.
  Bring the soup to a boil, then reduce the heat and simmer for 2 minutes.
  Squeeze 2 teaspoons of lime juice into each bowl before serving and garnish each portion with a slice of lime.

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This chicken soup recipe is only a distant cousin of what is often called “Jewish penicillin.” It may not be traditional, but you will discover that it has great flavor. Mazah balls or egg noodles could be substituted for the cubed potatoes to give this recipe more of a Jewish touch.

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