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!)
Remember Adele? She made something to serve on the side of the ginger chicken. Check it out:
I thought I was making mechshi cusa (stuffed zucchini), but when I went to get it from my freezer, I realized that I had only had dairy meschi, not meat. I decided to braise baby carrots in the mechshi sauce I already made. They turned out so good!
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.
What is sambusak, you ask? It’s like a bite-sized turnover, an empanada or a pie. The dough is a savory butter pie crust made with a mixture of semolina and all purpose flours, and the filling is a simple cheese mixture. And that’s it; we just made cheese sambusak! (Just kidding, I’ll go into more detail soon.)
These can really be filled with anything, but we eat two kinds: cheese or meat. And cheese sambusak is the best kind, especially because if you’re making the filling meat, you can’t make the dough with butter. Continue reading
Shabbat shalom! In honor of this wonderful shabbat, we’re sharing a our kibbe recipe with you, as well as what I think are pretty good directions on how to shape them. I tried taking a video, but let’s just say my phone got covered in oily meat and had to be wiped clean very carefully. Stephanie and I have been writing about kibbe for a long time now. We use it in recipes all the time. It’s a Friday night staple in the Blanco house, and it’s actually surprising if we don’t eat kibbe for shabbat dinner.
Well what is a kibbe, you ask? They’re really small meatballs. Meat-stuffed-meatballs. Continue reading
When I found out that this month’s link up was stuffing, I was super excited. Not that I’ve ever made traditional Thanksgiving stuffing/dressing before, but because we’re Syrian, and we stuff everything. I racked my brain to think of something traditionally Syrian we can make for you so that you can have a Syrian Thanksgiving. Then I changed my mind and thought I’d tackle the unknown territory of Thanksgiving stuffing. I cut recipes from all my magazines and bookmarked recipes on blogs from years past. But nothing excited me enough, and I just couldn’t figure out what to share with you this month. Continue reading
This rice pudding recipe is a simple one. It doesn’t have many “extra” flavors, but it’s creamy, sweet while not being too sweet, and everyone loves it, from your oldest guests, to your one-year-old.
We’re no strangers to rice pudding. We’ve made this particular recipes a few times, only to think to ourselves that it’s way too easy to blog about…But who are we kidding? Everyone loves this recipe, why not share it with all of you? It’s our go-to dairy rice pudding. It’s always a hit (last time we made it there were no leftovers)! Want to make some pareve rice pudding? Click here. Continue reading
When Resident Magazine asked us to share some holiday recipes with them, we knew we wanted to share some traditional Sephardic Jewish food, as opposed to the better known matzah ball soups. Here’s a dish that we’ve been eating for Rosh Hashana forever.
Now with an updated picture! Don’t hesitate to make this delicious meal for Shabbat.
Kibbe cherry is a traditional Friday night dish. Usually we serve it in a pretty bowl, but we couldn’t take the picture on Shabbat, so this is the picture you’re stuck with! Don’t worry, it tastes a lot better than it looks in this picture, we promise! Continue reading
Sweet kaak is nothing like regular kaak, except that it’s also kinda like a bread stick. Actually, it’s really more like a cookie made with orange zest. I usually don’t love orange zest, but for some reason I absolutely love sweet kaak. It’s a traditional Syrian treat, one that if I have in my cookie jar (okay, fine, I don’t have a cookie jar, but I do have airtight containers that I can leave on the counter and store cookies in) I will finish in about a day. Basically, they are sugar cookies that are twisted. Yum! Continue reading