Lebanese tomato soup (V)
The idea for this soup came from a (translated) Lebanese cookbook I found in a second-hand bookshop. It is fairly basic but would make a good start for something more elaborate.
- 7 oz long grain rice, washed
- 2 oz chopped onions
- 3 oz vegetable oil
- 9 oz ripe tomatoes, finely chopped
- 2 tablespoons salt
- 3 ½ pints cold water
- 1 oz tomato purée
- Cinnamon powder for garnish
- fry the onions in the oil until just browned, about 5 minutes
- In a large pot, add the tomatoes, rice, salt and water and bring to the boil over a fast heat
- Add the tomato paste, browned onions and and remaining oil
- Cover and simmer for about 1 hour and 15 minutes
Serve garnished with a little cinnamon powder
Nowadays, 2 tablespoons of salt seems to be a little excessive. I would suggest adding just a little and adjusting any seasoning at the end. You can add more but you can't take it away.
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