Shorbat Tamatem

Name: Shorbat Tamatem
Ingredients: 1/3 cup rice; Salt; 2 tablespoons olive oil; 1 onion, chopped; 2 cloves garlic; 1 teaspoon tomato paste; 2 pounds tomatoes; 12 teaspoons sugar; 2 1/2 cups chicken stock (page 143) (or you may use 1 or 2 bouillon cubes); 23 tablespoons finely chopped cilantro; 1 sprig of mint, finely chopped

11 ingredients

7 steps

Ingredients

1/3 cup rice
Salt
2 tablespoons olive oil
1 onion, chopped
2 cloves garlic
1 teaspoon tomato paste
2 pounds tomatoes
12 teaspoons sugar
2 1/2 cups chicken stock (page 143) (or you may use 1 or 2 bouillon cubes)
23 tablespoons finely chopped cilantro
1 sprig of mint, finely chopped

Directions

1

Pour the rice into a pan of boiling salted water and cook for 18 minutes, or until tender, then drain.
2

Heat the oil in a large pan, add the onion, and fry until soft.
3

Add the garlic and stir until the aroma rises, then stir in the tomato paste and take off the heat.
4

Cut the tomatoes in quarters and, without peeling them, blend to a cream in the food processor.
5

Pour them into the pan.
6

Add sugar and the stock and cook for 1520 minutes.
7

Just before serving, add the cooked rice and the chopped cilantro and mint.