Name: Oxtail Soup
Ingredients: 2 1/2 lb Oxtail, cut in 3-inch pieces; 1/4 c Tomato puree, fresh or canned; 1/2 c Chopped coriander; 1 tb Pepper; 1 ts Salt; 1 ts Cumin; 1 ts Turmeric; 1 tb Minced garlic; 1 tb Paprika; 2 tb Olive oil; 6 c Water

It astonishes me how many Christians watch the same banal, empty, silly, trivial, titillating, suggestive, immodest TV shows that most unbelievers watch – and then wonder why their spiritual lives are weak and their worship experience is shallow with no intensity. If you really want to hear the Word of God the way He means to be heard in truth and joy and power, turn off the television on Saturday night and read something true and great and beautiful and pure and honorable and excellent and worthy of praise (see Philippians 4:8). Then watch your heart unshrivel and begin to hunger for the Word of God.

John Piper

CATEGORY	CUISINE	TAG	YIELD
	Yemeni		6	Servings

INGREDIENTS

2 1/2	lb	Oxtail, cut in 3-inch pieces
1/4	c	Tomato puree, fresh or canned
1/2	c	Chopped coriander
1	tb	Pepper
1	ts	Salt
1	ts	Cumin
1	ts	Turmeric
1	tb	Minced garlic
1	tb	Paprika
2	tb	Olive oil
6	c	Water

INSTRUCTIONS

>From "The Yemenite Cookbook" by Zion Levi and Hani Agabria
Place oxtail pieces in a large soup pot along with the rest of the
ingredients. Cover with water. Bring to a boil over medium heat. Lower heat
and simmer for 3 hours.
Posted to JEWISH-FOOD digest V97 #020 by MemVovShin@aol.com on Sun, 19 Jan
1997.

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