Orez v’chamoud

Orez v’chamoud

Orez (rice) v (and) chamoud (lemon chicken soup) is a Syrian Jewish dish that has been updated in this recipe to a delicious vegan version. The three part dish is a delectable balance of rice, vegan meat and creamy vegetables, assembled together with broth filled with lots of herbs and lemons, to be a hearty soup. Though it’s three parts, it’s not complicated to make and despite three pots to clean afterwards, I think that it’s worth the effort!

Ingredients

3 medium Russet potatoes, peeled and cut into cubes
4 stalks of celery, sliced into 1 in pieces. Save the tops with the leaves.
5-7 cloves of garlic, thinly sliced
1 medium yellow onion, chopped
large handful of parsley (with stems)
3 lemons
2 cups rice
16 oz ground vegan meat such as Impossible or Beyond Meat
salt
1 tsp paprika
1 tsp cumin
1tsp All spice (optional)
ground pepper
olive oil
green scallions (whole)

Preparation:

  1. Rinse and chop the potatoes, celery and garlic. Put in a large pot.
  2. Cover the vegetables with water (about 6 cups) and 2-3 tbsp salt
  3. Juice 3 lemons (more if you want an extra sour flavor). Add the juice to the pot plus a mild flavored bouillon cube (or more salt :)). Mix together.
  4. Bring the pot to a boil and then lower to a simmer. Cook until the potatoes are soft.

    Yes, this is vegan meat.

  5. In another large pot, add a generous glob of olive oil (a few tbsps). Add two cups of rice. Mix the rice with the oil briefly on a low flame. Add the water (3-4 cups). Bring to a boil and then lower to a simmer. Cook until done.
  6. In a large saute pan, turn the burner to medium/high heat. Add oil to the pan and the onions and cook for 3-5 minutes. Add the vegan meat mix and mince into small pieces in the pan and mix well with the onions. Add 1 tbsp black pepper, 1 tsp each of cumin, paprika and all spice (optional). Mix well. Sprinkle with salt to taste. Saute until well cooked.
  7. By this point, the soup should be boiling and the potatoes nearly done. Add a large handful of parsley and the tops of the celery stalks for more flavor.
  8. Assembly: prepare individual bowls as follows: scoop the rice into the bowl. Add the vegan meat on top. Ladle the broth and vegetables on top. Optional to serve with a full green scallion (dip into the soup and eat whole).

B’tayavon!

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