Hamud Recipe-February 2024-www.zdask.com

　　This tangy, aromatic soup was a family favorite in Egypt. The strong taste of lemon is the main feature. It was usually served over rice.

Ingredients

serves 6-8

　　2 quarts chicken stock (see page 143) (or you may use 1 or 2 bouillon cubes)

　　3 leeks, cut into 3/4-inch slices

　　1 head of celery with leaves, cut into 3/4-inch slices

　　4 medium potatoes, peeled and diced

　　Salt and white pepper

　　4 cloves garlic or more, chopped

　　Juice of 1–3 lemons, to taste

　　1 teaspoon sugar, or more to taste

　　4 zucchini, cut into 1/2-inch slices

　　2 tablespoons dried mint

　　About 2/3–3/4 cup (uncooked measure) plain cooked rice to serve with (optional) (See page 338)

Step 1

Bring the stock to the boil in a pan. Put in the leeks, celery, and potatoes. Add salt, pepper, garlic, lemon juice, and sugar and simmer for about 1/2 hour.

Step 2

Add the zucchini and mint and cook 15 minutes more.

Step 3

Serve, adding rice if you like, in the soup plates.