The Perfect Night for Hamud

If I've been slacking this week it is only because I've been home sick. The only thing on my mind is soup, meds, soup. Yesterday I made myself a Classic Minestrone Soup and yet tonight is Shabbat and I can't exactly serve leftover soup. So, I've decided to make my classic Hamud recipe. Since it will only be my husband and I at dinner tonight I think it will be plenty, with some rice, of course!

This recipe is simple to make and it never gets old. I mean really, who wouldn't love a big bowl of lemony, minty soup right now? I know I would. Let's get to cooking!

Hannah's Classic Hamud

2 Carrots
2 Celery
2 Potatoes
4-6 Garlic Cloves, depending on size
1 Tbs. of Kosher Salt
Large Handful of Fresh Mint

Juice of 3 Lemons

Juice of 1 Lime

1 Package of Big Kibbe Balls
1 Package of Frozen Artichoke Hearts
1 Tsp. of Parsley Flakes

Dice up the carrots, celery and potatoes. Add all veggies to a large pot with 4 cups of water and bring to a boil for 15 minutes. In the meantime mince the garlic and salt together to form a paste. Add the garlic paste, fresh mint and citrus juices to the pot. Next add the Kibbe balls, artichoke hearts and parsley. Reduce to simmer for 1 hour and Enjoy!

Tip: If you have a Kibbe Roll just add all the ingredients into a pyrex, cover with a layer parchment paper and aluminum foil and bake for 1 hour at 350 degrees.