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!
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)
2 cups rice
16 oz ground vegan meat such as Impossible or Beyond Meat
1 tsp paprika
1 tsp cumin
1tsp All spice (optional)
green scallions (whole)
- Rinse and chop the potatoes, celery and garlic. Put in a large pot.
- Cover the vegetables with water (about 6 cups) and 2-3 tbsp salt
- 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.
- Bring the pot to a boil and then lower to a simmer. Cook until the potatoes are soft.
- 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.
- 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.
- 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.
- 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).