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2 hours

Serves 4



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.



  • 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


  • 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