Chamud

Leah Hamaoui Leah Hamaoui
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Are you ready for the soup of the year? I’d like to introduce you to chamud.

Chamud is one of those soups that carries history in every sip. It comes from the Syrian kitchen, but it feels at home across the Middle Eastern table, where bright citrus, garlic, and herbs have always been the way to bring life into a dish. In the classic Syrian kitchen, we don’t serve chamud plain in a bowl. Instead, a scoop of white rice goes in first — simple, fluffy, nothing fancy. Then the flavors line up like an orchestra. The chicken broth gives you depth, the artichoke lends a tender bite, the celery and garlic brighten the edges, and the cilantro whispers green freshness through it all. Then comes the lemon — sharp, clean, and unapologetic — tying everything together. And the rice? It soaks it all up, softening the citrus, stretching the broth, and making every bite hearty and satisfying.

This balance — rich and light, comforting and zesty — is exactly what defines so much of Middle Eastern cooking. It’s a dish that fills you up but never weighs you down. A tradition that’s been passed on not through recipes on paper, but through bowls set down at family tables, comforting and full of love.

So yes, chamud is delicious. But more than that, it’s a soup with personality. That’s
the beauty of this soup: It doesn’t need marketing. It just needs one taste.

1h 30m 8-10
Easy Gluten Free Meat

Directions

  1. Cut the sharp edges off the artichoke bottoms and chop them into cubes.

  2. Add all ingredients to the broth. Bring it to a boil, then let it cook over low heat for one to two hours.

  3. Serve over fresh white rice.

Credits

Tips:
Make the chicken broth by boiling six chicken drumsticks in 12 cups water and then
letting it simmer for two hours. Remove the chicken and use the broth.

Description:
Photography by Chay Berger
Food Prep by Leah Hamaoui

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1 Comment

Esther Klein •

What can I substitute for the artichoke?

Raquel Malul Kosher.com Team •
Reply to Esther Klein

My family makes chamud with big chunks of peeled eggplant and not artichoke bottoms.