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Shared by Nina Dahan

Hamod (Lebanese Lemon and Potato Soup)

Yield: 4 to 6 servingsTime: 2 h

Hamod (Lebanese Lemon and Potato Soup)

Yield: 4 to 6 servingsTime: 2 h

Family Journey

New York City


For the kibbeh (stuffed meatballs)

  • ¾ pound ground beef
  • 1 cup rice flour
  • 1 ½  teaspoons salt
  • 4 tablespoons water
  • 2 tablespoons parsley, finely chopped
  • 1 teaspoon ground allspice
  • 1 tablespoon olive oil

For the soup

  • 3 celery stalks, sliced thinly, leaves chopped and reserved separately
  • 3 Yukon gold potatoes, cut into ½ inch cubes5 garlic cloves, thinly sliced
  • ½ cup lemon juice
  • 1 tablespoon salt
  • 5 cups water, vegetable broth or chicken broth
  • ⅛ teaspoon sugar
  • 1 tablespoon olive oil
  • 2 to 3 tablespoons dried mint (optional)
Cooking ProjectsSoups & StewsShabbatMeat Gluten FreeMiddle East


  • Step 1

    Make the kibbeh: Place ½ pound of ground beef, rice flour and 1 teaspoon salt into a food processor. Process for about 4 minutes or until combined well and smooth. Gradually add up to 4 tablespoons of water and blend after each addition of a water, until a smooth dough-like consistency is formed. Transfer out of the processor and set aside.

  • Step 2

    Make the kibbeh stuffing: Mix ¼ pound beef, ½ teaspoon salt, allspice and parsley until combined. Take ½ teaspoon of the mixture, roll it into a small meatball and place it onto a sheet tray. Continue with the remaining mixture until you've formed about 35 meatballs. Freeze these small meatballs for about 20 minutes.

  • Step 3

    Shape the kibbeh: Transfer the small frozen meatballs from the freezer. Take about ½ tablespoon of the rice flour and meat mixture and roll it into a ball between your palms and flatten into a flat disk about 2 inches wide. Place one small frozen meatball in the center of the disk and fold the outer layer over itself, pinching the seams and rolling between your palm to form a sealed larger kibbeh ball. Repeat with the remaining mixture shaping 35 kibbeh balls.

  • Step 4

    Place the olive oil in a wide pan over medium high heat. Place as many kibbeh balls that can fit into the pot and sear until golden brown on all sides, about 3 to 5 minutes each side. Repeat in batches until all the kibbeh balls are seared.

  • Step 5

    Make the soup: Place 1 tablespoon of oil into a pot over medium heat and saute the garlic until softened, about 5 minutes. Add the celery, potatoes, lemon juice, salt, water, sugar and dried mint (if using). Mix and bring the mixture to a boil.

  • Step 6

    Once the soup is boiling, gently place the kibbeh balls into the soup. Cook on a simmer until the potatoes are fork tender and the kibbeh balls are cooking through, about 35 to 40 minutes.

  • Step 7

    Serve hot and garnish with fresh mint and radish.