Middle Eastern Recipes > Soups & Stews > Shouroba Tamata >
Emirian tomato soup
4 LBS tomatoes, peeled
1/4 C oatmeal
Salt & black pepper to taste
1/4 C clarified butter (ghee)
2 cloves garlic, minced
Place peeled tomatoes in a blender and process to yield about four cups of tomato juice. Pour juice into a large cooking pot; add oatmeal, salt and black pepper to taste. Bring to a boil over medium heat; reduce heat to low and simmer for about twenty minutes, stirring occasionally. Add water if necessary to thin soup. Heat clarified butter in a saucepan; sauté garlic until golden in color. Stir garlic into soup; continue to simmer for about five more minutes. Serve hot.
Variation: For richer flavor, add two cups of chicken or meat stock to soup base.
Similar recipes:
Chorba bil Matisha (Algerian tomato soup)
Gazpacho (Cold Tomato & Vegetable Soup)
Sherba (Libyan lamb & tomato soup)
Related Link:
Food Fare Culinary Collection: Arabic Cookery
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