Hamud

• 2 quarts chicken stock (see page 143) (or you may use 1 or 2 bouillon cubes)
• 3 leeks, cut into 3/4-inch slices
• 1 head of celery with leaves, cut into 3/4-inch slices
• 4 medium potatoes, peeled and diced
• Salt and white pepper
• 4 cloves garlic or more, chopped
• Juice of 13 lemons, to taste
• 1 teaspoon sugar, or more to taste
• 4 zucchini, cut into 1/2-inch slices
• 2 tablespoons dried mint
• About 2/33/4 cup (uncooked measure) plain cooked rice to serve with (optional) (See page 338)

1. Bring the stock to the boil in a pan.
2. Put in the leeks, celery, and potatoes.
3. Add salt, pepper, garlic, lemon juice, and sugar and simmer for about 1/2 hour.
4. Add the zucchini and mint and cook 15 minutes more.
5. Serve, adding rice if you like, in the soup plates.

chicken stock, leeks, head of celery, potatoes, salt, garlic, lemons, sugar, zucchini, mint

Taken from www.epicurious.com/recipes/food/views/hamud-373275 (may not work)