Sharon’s Hamud

Sharon’s Hamud

Sharon’s Hamud

1/4 cup extra virgin olive oil
1 large onion, finely chopped
4 celery ribs, chopped into 1/4 inch slices
1 parsnip, chopped into 1/4 inch slices
2 carrots, chopped into 1/4 inch slices
10 cloves garlic, roughly chopped
1 large russet potato, peeled and chopped into small dice
2 medium white squash, chopped into 1/2 inch rounds
1/2 tsp ground black pepper
1 tsp kosher salt
2 large lemons, juiced
1 cup fresh mint, roughly chopped
6 cups parve chicken consommé or vegetable stock
1 bunch Swiss chard, soaked, rinsed and drained

Warm the olive oil in a large soup pot over medium heat for one minute. Add the onions, celery, parsnip, carrots, garlic, potato and squash and sauté until the vegetables soften, about 8 minutes.
Season with pepper and salt.
Add lemon juice, mint and parve chicken stock and bring to a boil. Cover pot, reduce heat and simmer for 30 minutes.
Add Swiss chard and simmer for 10-15 minutes more.

Miniature Meatballs

1/4 cup extra virgin olive oil
1 medium onion, finely chopped
1 lb ground beef
3/4 cup potato starch
1/2 tsp kosher salt
1/2 tsp freshly ground black
1/2 tsp sweet paprika
3 cups water or chicken consommé

Warm the olive oil in a skillet over medium heat. Add the onion and sauté until translucent and slightly golden.
In a large bowl, combine ground beef with sautéed onions, potato starch and spices.
In a pot, bring water or chicken consommé to a boil.
Form the ground beef mixture in walnut-sized balls and drop in the boiling water. Cover pot and reduce heat to low. Simmer for 8-10 minutes and serve meatballs with the Hamud.

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