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1
Child: Store the celery, zucchini, carrots, tomato, and potatoes in separate covered containers in the refrigerator until you need them the next day.
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2
The potatoes must be in cold water or they will turn a terrible gray color.
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3
Adult with Child: Place the beef and chicken in a large kettle with enough water to cover them.
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4
Bring to a boil, lower the heat, and simmer, until a froth forms.
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5
Remove the meat and bones and discard the water.
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6
Clean the kettle.
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7
Child: Put the beef and bones back in the kettle and cover with fresh water.
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8
Bring to a boil again.
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9
Lower the heat and add the unpeeled garlic cloves (by being left in their skins, they won't soften in cooking).
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10
Add the onions, turnip, and leeks or green onions.
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11
Cook, covered, about 1 1/2 hours, or until the meat seems fairly tender.
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12
Adult: Remove the marrow bones, add the chicken, cover, and simmer another 20 minutes.
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13
Let cool and refrigerate overnight.
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14
Child: Bring the soup to a boil.
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15
Add the celery, zucchini, carrots, tomato, and potatoes.
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16
Lower the heat, cover, and simmer another 20 minutes.
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17
Just before serving, add the parsley or coriander, salt, and hawayij, and cook, covered, for a few minutes.
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18
Adult: Remove the garlic cloves.
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19
Adjust the seasonings.
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20
Eat by dipping bread into the soup, scooping up the meat and vegetables and/or the sauce.
