Hamud

Hamud by the Kosher Foodies

Hamud is a delicious lemony vegetable broth or sour sauce flavored with mint and filled with kibbe (haven’t heard of kibbe yet? Look at all the things you can do with it!). It’s a traditional Shabbat dish that we love eating on Friday night over rice. You see different families make it with different twists. Some people use citric acid, or sour salt to make theirs tart. I use fresh lemon juice.

Hamud by the Kosher FoodiesHamud by the Kosher Foodies

This is really a simple recipe that comes together quickly on the stove. Just chop your celery, carrots, and potatoes, cover with water, and let simmer until the vegetables are soft and the water is fragrant. Add lemon juice, garlic, and mint, and you’re done! Now all you have to do is add the kibbe and make sure they’re cooked through. For years, my aunt used to deliver her hamud to us on Friday afternoons, since she made the best hamud, but now everyone in the family knows how to make it.

Hamud by the Kosher Foodies

Another great thing about hamud? The broth with the veggies freezes well. Just defrost, simmer on the stove, and add fresh kibbe. Easy dinner!

Hamud

Ingredients:

  • 1 quart water
  • 1 large potato, peeled and cubed
  • 2 stalks celery, diced
  • 3 carrots, peeled and diced
  • 3 cloves garlic, minced
  • Juice of 2 lemons
  • 1/2 teaspoon kosher salt
  • 2 teaspoons dried mint leaves
  • 12 kibbes

Directions:

1. Fill a medium pot with water and diced vegetables.

2. Bring to a boil and reduce to simmer. Cover and simmer for 15 minutes.

3. Add the crush garlic and salt to the vegetables.

4. Add lemon and mint leaves.

5. Simmer for another 10 minutes.

6. Add kibbe (I usually put around 12, but depends on how many people you’re serving and how much other food you made. Figure 2-3 per person) and simmer for 10 minutes longer, this time uncovered.

7. Serve hot over rice, as a sauce or even as a soup (yum!)

  • http://www.ronniefein.com/ Ronnie Fein

    Don’t know this dish at all! You’ve intrigued me.

  • http://thekosherfoodies.com/ steph

    you forgot to write to mix it with your chicken soup!

  • Vicky and Ruth

    So excited to see this recipe posted! We grew up eating this dish almost every Friday night. Our mom’s recipe has celery, parsley, potatoes, eggplant, garlic and lots of lemon juice for the broth. And of course, home made kibbe! Thanks for sharing!

  • Chanie@BusyInBrooklyn

    Love to read about all the traditional Sephardic dishes that you prepare.

    • http://thekosherfoodies.com/ Jessica

      and i love to share them with you!

  • Sina

    So easy to make and I’m sure it’s delicious! I’ve never had it.

  • Alison @ Alibabka

    Never heard of this but would love to try it!

  • http://Www.DinnerInVenice.com/ alessandra @DinnerInVenice

    Another delicious looking Sephardi dish, sounds great!

  • melindakitchentested

    So cool that this recipe has dried mint leaves in it! I actually have dried mint leaves on hand at all times but don’t have alot of uses for it. Any other ideas?

  • http://www.thisamericanbite.com Yosef

    THANK YOU! THANK YOU! I have been craving this recipe for years but didn’t know what it was called… Any chance you have a (gluten free?) kubbeh recipe?

  • LilMissCakes

    Sounds great! I love learning about all these interesting dishes.