• amman-jordan-chicken-soup

Keeping mom healthy for baby is of great concern. Colds in pregnancy do not stop because a woman is pregnant. Fighting the symptoms can often require sorting through a list of medications that are suitable for use during pregnancy. One treatment has been used for more than 100 years and remains as effective today as it was more than a century ago. Jewish Penicillin is represented in every culture and recipes are packed with vitamins and nutrients to treat colds in pregnancy.

The Jewish population in Jordan was not greatly affected by World War II, but that does not mean the time during the war was not tumultuous for Jewish communities. There was a battle between Jews and Arabs that started before the war and continued through World War II that created unrest. Israel, Jordan, and Palestine fought for many years. During that time with emigration, death, and immigration the total number of Jews in Jordan is hard to pin down. The Jewish population in Jordan is not represented in population statistics by the CIA.


1 tbsp ghee
1 lb chicken, cut into pieces
½ tsp allspice, ground
¼ tsp cinnamon, ground
1/8 tsp cloves, ground
1/8 tsp nutmeg, ground
Pinch of cardamom
2 sliced onions
1 peeled and sliced potato
1 lb eggplant, peeled and chopped into cubes
1 lb zucchini, peeled and chopped into cubes
2 lbs tomatoes, cubed
1 chile pepper, diced small
1 tbsp tomato paste
¼ cup water
6 garlic cloves, minced
3 tbsp dried mint


  1. Place a large stock pot on the stove over medium heat.
  2. Add ghee, or clarified butter, to the pot.
  3. Throw chicken pieces into the pot and cook until browned on all sides.
  4. Add the cinnamon, allspice, nutmeg, cloves, and cardamom to the pot.
  5. Lay the onions on top of the chicken in one layer.
  6. Lay the potatoes on top of the onions in the next layer.
  7. Follow these layers with a layer of eggplant, zucchini, and tomatoes.
  8. Do not stir the vegetables into the chicken.
  9. Throw the chile pepper in the middle of the vegetables on top of the tomatoes.
  10. In a small bowl, mix water and tomato paste.
  11. Pour on top of the layered vegetables and chicken.
  12. Bring the vegetable/chicken mixture to a boil.
  13. With a mortar and pestle or bowl and fork, grind together the garlic, salt, and mint.
  14. Add a couple tbsp of liquid from the soup pot to the bowl of tomato paste and stir.
  15. Pour the tomato paste mixture into the soup pot.
  16. The dish will serve as a stew, but can easily be served as a soup if chicken stock is added to the pot.
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