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.
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.
Another great thing about hamud? The broth with the veggies freezes well. Just defrost, simmer on the stove, and add fresh kibbe. Easy dinner!
- 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
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!)
Now that we have a baby, it’s hard to go out as much as we used to (duh!), so we have to invite our friends over to our apartment instead. It’s always nice to lure people over with some good food. On the weekends, husband can be on baby duty while I’m in the kitchen—and while I’m on baby duty, he can clean up; no complaints there! And this is how we maintain a social life with a newborn…
I really like couscous, but it can get very boring. So I decided to layer it with some healthy stuff and make it sorta like a lasagna. I thought it was a hit! And so did Richie, who ate two bowls of it for dinner.
I was inspired to make this dish when my friend Danielle told me about a great couscous dish her mother made. Her ingredients were pretty much the same, but she used canned tomatoes and mixed everything together, more like a traditional couscous. When Danielle called it a couscous lasagna, I knew I had to try it. Plus, I’m on a healthy greens kick, so I was excited to use kale and spinach in the same dish. Continue reading
Lamb chops are not something you can make very often. They’re very expensive for a very little bit of meat (maybe you’re paying for the bone, so save it! Make stock!). That being said, they are a perfect “special occasion” food. Is it someone you love’s birthday? Add a couple of lamb chops to make it extra special. Or, maybe you’re celebrating your graduation after five years of graduate school? Whatever your reason for celebrating, these lamb chops are easy and amazing. Make sure to buy good lamb, too. Don’t want to spend all that money just to have an okay treat. Continue reading
Aha – I got you! you’re wondering why a kosher blog is featuring a sandwich with the main ingredient as bacon! Well, Jack’s Gourmet has an awesome new-ish product on the market called facon, which is dry cured beef! I’m not sure how it compares to the real stuff, but I do know it’s awesome. We baked it up to make it crispy and put it on a fresh, toasted sourdough bread with some lettuce and thick slices of tomato – voila! an easy, delicious, and filling dinner! Continue reading
Please welcome Adele, our favorite brother’s wife, who knows we’re busy so is helping us out on the blog this week with three recipes that make up a great Shabbat dinner!
Hosting Friday night dinner is not as easy as my mother makes it look; especially when you have a baby who loves to climb all over the place. To make it easier, I decided that my recipes needed to have five ingredients or less—and no fussy stuff!
Okay, so have you ever had kibbe? No, not the meat stuffed meatballs that we made a little while back. The kind with a bulgur shell that you fry and eat with lemon or tahine. Well, they’re hard to make. But they’re amazing. I’ve made them before, but never blogged them for you (aren’t I mean? One day I will). Well this has the flavors of kibbe, but is much easier to make.
Why hello there!
File this recipe under “delicious dinners you can cook while caring for a 5-week-old.
Sometimes I get into a dinner rut…okay, more than sometimes. It happens all the time. You would think I have an awesome archive of recipes that I can just fall back on, and I do. But some nights I just want to make something weird, different, or completely unusual for me. When that happens, I flip through my seemingly endless supply of cookbooks, scanning through the pages with post-its, or skipping those for something that I wouldn’t normally bookmark. Or, I look through blogs or Pinterest. Last time that happened, I searched through my Second Avenue Deli cookbook. The recipe that jumped out at me? Corned beef hash. Maybe it was because the directions called for a meat grinder and I have one? Or maybe just because it was so weird it has to be good? Either way, I had to make it. Continue reading
Just because I’ve never had beef bourguignon before, that doesn’t mean I can’t try a vegetarian version! I mean, sometimes you want to serve up a fancy meal, but you don’t want to have meat, because you want pie and ice cream for dessert.