Garlicky tomato soup
There are only 10 or so days left until the end of Ramazan (Ramadan), the holiest month in the Islamic calendar when Muslims forego food and water from sunrise until sunset. But it’s not too late to post at least one Ramazan recipe: this soup is the perfect way to break the fast at iftar It’s light, fragrant and full of goodness – exactly what your body needs after eighteen hours without food or water. It’s also extremely simple and quick to make, which is what you want when you’re fasting. Adjust the amount of pepper flakes to your liking: this is a mild version but it can be hotter.
Cooking time: 15 minutes
What you need
1 tbsp butter
3-4 fast cloves of garlic, mashed or minced
½ cup plain flour
5 ripe medium tomatoes, grated, skins discarded
1 tbsp tomato paste
3 cups boiling water
1 small handful şeriye (small pasta of any kind will do)
2 tsp dried mint
1 tsp dried red pepper flakes
Salt and pepper to taste
How to make it
- Melt the butter in a heavy-bottomed sauce pan over a medium heat. Once melted, add the garlic and stir fry until lightly golden.
- Add the flour, and stir quickly to form a rich golden paste.
- Taking care not to let the garlicky, buttery paste catch, add the grated tomatoes, tomato paste and boiling water. Whisk altogether quickly with a balloon whisk, ensuring that all lumps are stirred through and no flour is left on the bottom of the pan.
- Bring soup to the boil, add the şeriye and cook for 2-3 minutes until soft.
- Add the mint and pepper flakes, then check the seasoning. Add salt and pepper to taste.
- Serve with hunks of fresh, hot pide, or other good bread.