Hamud

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Lemon flavoured chicken soup from Egypt.

Use as a soup or a sauce this has plenty of flavour.

This recipe contains the following types of ingredient: meat and poultry; plants and fungi.

Ingredients

1
chicken carcass and giblets
4
stalks of celery with leaves
2
leeks
3
cloves garlic
to taste
salt
to taste
FAIRTRADE freshly ground black pepper
2
FAIRTRADE lemons juiced
150 g
FAIRTRADE rice

Method

Use a "fresh" carcass and crack the bones.

Put the chicken carcass and giblets in a pan with 1200 ml water. Bring to the boil and skim off any scum.

In a separate pan cook the rice. When cooked, drain and save for the soup.

Add garlic, salt and pepper and the juice of one lemon to the chicken pot.

Simmer for 1 hour and then remove and discard all of the bones (leave any chicken pieces).

Meanwhile clean and chop the celery.

Trim the leeks and chop into fine slices.

Add the celery and leeks to the chicken stock and bring to the boil. Simmer for 15 minutes.

Add the juice from the second lemon. Taste the soup - it should be lemony and garlicky. Add the cooked rice just before serving.

To serve

As a soup, serve with hunks of wholemeal bread.

As a sauce, serve with the meal.

Variation

1) Add two courgettes washed and chopped with the celery.