Hamud
2 hours
Serves 4
Egyptian
Starter
A popular Egyptian dish, Hamud is a traditional way of using leftovers. Eaten as both a soup and sauce for rice it is not rare for it crop up multiple times in a meal. You can make this with chicken stock, but if you want a depth of flavour and warmth I'd suggest making your own broth with a leftover chicken carcass. The lemon and garlic flavours mix so well with the meaty depth from the stock to create a unique and gorgeous alternative to the traditional chicken soup.
ingridients
Carcass and giblets of 1 chicken
3-4 celery stalks, sliced
2 leeks, sliced
3-4 cloves of garlic, crushed
Salt and black pepper
2-3 courgettes, sliced
120g (4oz) uncooked rice
Method
Put the carcass and giblets in a large pan. Add the celery, leeks and garlic and cover with cold water
Bring to a gentle boil and simmer for 1 hour, making sure to skim the foam off regularly.
Halfway through add the lemon juice and season.
Remove the bones from the pan, add the courgettes and simmer until soft (around 15 minute)
Cook your rice in a separate pan and serve alongside