Shorbat Tamatem Recipe

Name: Shorbat Tamatem
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/3 cup rice; Salt; 2 tablespoons olive oil; 1 onion, chopped; 2 cloves garlic; 1 teaspoon tomato paste; 2 pounds tomatoes; ½ teaspoons sugar; 2 1/2 cups chicken stock (page 143) (or you may use 1 or 2 bouillon cubes); ⅔ tablespoons finely chopped cilantro; 1 sprig of mint, finely chopped

Servings: persons

1/3 cup rice
Salt
2 tablespoons olive oil
1 onion, chopped
2 cloves garlic
1 teaspoon tomato paste
2 pounds tomatoes
½ teaspoons sugar
2 1/2 cups chicken stock (page 143) (or you may use 1 or 2 bouillon cubes)
⅔ tablespoons finely chopped cilantro
1 sprig of mint, finely chopped

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.

426

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/3 cup rice, Salt, 2 tablespoons olive oil, 1 onion, chopped, and more.

Yes, Shorbat Tamatem falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Shorbat Tamatem

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