This is a traditional Yemenite soup that was a daily item on the menu when I was growing up. For the seder meal, the cook would remove the meat from the pot and add broken-up matzah—enough to sop up the turmeric-infused broth. Then, hilba, a fenugreek relish spiced with chili paste, was added. It all cooked for a while longer until a wonderfully spiced gruel materialized, reminiscent of the mortar that symbolizes the hard work the Israelite slaves endured in Egypt. It was delicious and restorative, satisfying a craving for a dish we ate only on Passover and which we looked forward to during what seemed like a never-ending seder. Nowadays, I serve bowls of broth and let guests add matzah and relish to taste.