My head snapped around at the idea of blending Middle Eastern and Mediterranean flavors. That’s what Einat Admony does in her cookbook,Balaboosta. And there is nothing like her “Not So Jewish Chicken Soup,” as she calls it. (Admony has a mixed Israeli heritage, Persian and Yemenite.)
Because I’m a believer in layering flavors, especially in soup, I find this recipe both comforting and lip-smacking, mostly because of the presence of white wine, cumin, turmeric, butternut squash and dried chorizo.
Mid-Winter, when I am in need of some powerful flavors, this chicken soup comes to mind, a variation on the quiet chicken soup our parents and grandparents made. Fair warning: some of your relatives might keel over from the presence of chorizo and all those spices. So don’t call it soup — tell them it’s an ancient stew recipe. Or Dinner.