RECIPE NINE: MAMA'S HAMID (˶ˆᗜˆ˶)

Note: This is two people' worth of soup. Double or triple or quadruple this recipe for multiple servings to put in the freezer and take out whenever! If you don’t have frozen kibbe balls you don’t need to add them, but they’re good. Also, I recommend you start this in the morning as it tastes best when left to cook all day.

Ingredients:

• 2 tablespoons butter
• 20-30 mini carrots OR 3 whole carrots
• 5-8 mini celery sticks OR 3 whole celery stalks
• 8-10 raw mini potatoes OR 2-3 raw big potatoes
• 1 pack of frozen kibbe balls
• 1-2 cloves minced garlic OR jarlic
• ~1 quart of water
• 1-3 teaspoons salt
• ¾-1 teaspoon dried mint
• 3 tablespoons sugar
• 2 lemons worth of lemon juice

Directions:

1. Add the butter to a medium-large pot and turn the heat up to medium-low (4/9 on my stove)
2. While the stove is heating, chop up the carrots and celery. Peel and cut the potatoes into cubes. Veggie cutting guide is here.
3. When the pot has heated, toss the celery and carrot in. Let them cook until you can pierce them easily with a fork and the celery is partially translucent. You can add a small bit of water or vegetable broth to the pot and cover with a lid for a faster process (still remember to stir every once in a while!).
4. Add the garlic, potatoes, and kibbe balls to the pot. Let cook for a couple minutes.
5. Add the water to the pot. Add the sugar, lemon juice, mint, and salt to taste. Turn the heat onto high (8/9 on my stove) and cover with the lid until boiling.
6. Let the soup lightly boil for at least 20 minutes and then turn the heat to medium-low and put the lid back on. Leave it there for the rest of the day til dinner!
7. Serve and enjoy over rice :)