The soup called marak temani is a fragrant, chunky, golden-hued meat- and vegetable-studded broth that originates with Yemenite Jews. Its defining flavor is savory hawaij, a Yemeni seasoning blend of turmeric, cumin, black pepper and cardamom, but often includes a number of other warm spices. In our version, we combine a handful of ground spices from the pantry, and we season in stages to create layers and depth of flavor. Marak temani customarily is served with two condiments: zhoug, a spicy pesto-like herb puree, and hilbe, a paste made by blending soaked fenugreek seeds with lemon juice. We make a simplified zhoug using cilantro, scallions and pickled jalapeños for punchy, tangy heat. Spoonfuls of the puree added to individual bowls give the soup a pot of green, grassy freshness and pleasing heat. We serve this with warmed flatbread.