Best Hamud Recipes

Lentil Soup With Spinach and Lemon (Ads Bi Hamud) image

Provided by bluemoon downunder

Categories Lemon

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 9

375 g green lentils, soaked for 1 hour
salt, to taste
fresh ground black pepper, to taste
1 kg spinach
2 onions, cut in half then sliced thinly
4 tablespoons oil
6 garlic cloves, sliced
1 tablespoon plain flour
1 1/2 lemons, juice of

Steps:

Wash and drain the lentils, place them in a pan with water to cover and simmer for 30 minutes or until they are very tender, adding salt and pepper, to taste, towards the end of the cooking time.
Wash the spinach thoroughly, remove the stems, chop the leaves coarsely, and add them to the lentils.
Sauté the onions and garlic in oil until soft, add the flour and stir well.
Add a cup of water and stir until this sauce thickens; then pour the sauce into the soup.
Add the lemon juice and more water, if necessary, and simmer until the soup is thick.
Serve very hot.

Nutrition Facts : Calories 366.5, Fat 10.4, SaturatedFat 1.4, Sodium 137.2, Carbohydrate 50.3, Fiber 23.4, Sugar 3.9, Protein 21.6

Hamud image

Provided by SarahBeth

Categories Clear Soup

Time 1h35m

Yield 6 serving(s)

Number Of Ingredients 8

carcass and giblets of 1 chicken
3 -4 stalks celery & leaves, sliced
2 leeks, sliced (optional)
2 -3 garlic cloves, slivered
salt and black pepper
1 large lemon, juice of
2 -3 zucchini, sliced (optional)
hot cooked rice, to your liking

Steps:

Collect a chicken carcass, giblets, and bones to make a rich stock. The giblets must be very fresh, and the bones and carcass those of a chicken prepared the same day, otherwise any meat on them will be hard and dry, and the marrow in the bones very stale. Crack the bones slightly to release more flavor.
Put the carcass, bones, and giblets in a large pan. Add the celery and, if you like, sliced leeks. (The basic recipe is made with celery only.) Add the slivered garlic and cover with about 9 cups water. Bring to the boil and skim the scum off the surface.
Season with salt and pepper, and squeeze the juice of 1 lemon into the pan. Simmer gently for about 1 hour.
Remove the pan from the heat and discard all the bones, leaving only pieces of chicken in the broth. Add the zucchini, if using them, and cook for 15 minutes longer.
Adjust seasoning, adding more lemon juice if necessary. The soup should have a distinctly lemony tang.
Add cooked rice just before serving so as not to give it time to become sodden and mushy.

Nutrition Facts : Calories 6.2, Sodium 16.2, Carbohydrate 1.6, Fiber 0.4, Sugar 0.6, Protein 0.2

Shorbet Adds bil Hamud image

Yield serves 6

Number Of Ingredients 10

1 large onion, chopped
2 tablespoons olive oil
3 cloves garlic, finely chopped
1 cup large brown or green lentils (washed)
2 medium potatoes, diced
2 quarts water or chicken stock (page 143) (or you may use 2 or 3 bouillon cubes)
1 pound fresh spinach or frozen leaf spinach (defrosted)
1/4 cup chopped cilantro
Salt and pepper
Juice of 1 1/2 lemons, or more

Steps:

In a large pan, fry the onion in the oil until soft and golden. Add the garlic and stir until it begins to color. Add the lentils and potatoes, and the water or stock, and simmer for 25 minutes, or until the lentils are tender.
If using fresh spinach, wash the leaves and put them in a pan with the lid on-and only the water that clings to them-over low heat, until the leaves collapse into a soft mass. Cut the cooked fresh or defrosted frozen spinach into thin ribbons with a knife.
Add the spinach and cilantro to the soup and season with salt and pepper. Stir well and add water, if necessary, to have a lighter consistency.
Cook a few minutes more and add lemon to taste (it should be tangy) before serving.
For adds bel shaghria, add a handful of vermicelli, broken into small pieces in your hand, a few minutes before the end.
For an alternative flavoring, fry 4 or 5 crushed garlic cloves in 2 tablespoons extra-virgin olive oil with 2 teaspoons ground coriander until the aroma rises. Stir this sauce, called takleya, into the soup just before serving.