Hamud
חָמוּד
Hamud is the beloved sour lemon soup of the Halabi (Aleppan) Jewish community — a bright, tangy broth of chicken, lemon, herbs and sometimes small meatballs. Its name in Arabic means 'sour,' and its restorative quality made it a Friday night staple, often served before the main Shabbat meal to open the appetite.
Ingredients
- •1 whole chicken, cut into pieces
- •2 lemons, juiced
- •Zest of 1 lemon
- •1 cup fresh mint leaves
- •4 stalks celery with leaves
- •1 onion
- •2 garlic cloves
- •1 tsp turmeric
- •Salt and white pepper
- •4 cups chicken stock
- •2 tbsp olive oil
Instructions
- 1
Simmer chicken pieces in stock with onion, celery, garlic, and turmeric for 35 minutes.
- 2
Remove chicken and shred the meat. Discard bones.
- 3
Strain the broth and return to pot.
- 4
Add lemon juice, lemon zest, and shredded chicken.
- 5
Simmer 5 minutes. Season with salt and white pepper.
- 6
Add fresh mint just before serving.
- 7
Ladle into bowls and garnish with extra mint and a drizzle of olive oil.
Kosher notes
A classic pareve-compatible soup if made with only vegetables — or meat when made with chicken. Do not mix with dairy.
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