Shorbat Tamata bit-Timman

shorbat tamata bit timman
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Before the arrival of tomato to Iraq and the region around the 19th-century, this soup was made white. Try this modern version, smooth and comforting. Make it a vegetarian soup, just leave out the meat, and it will still be delicious and comforting.



Step by Step method

  1. Trim meat or chicken, put it in a medium pot, and cover with cold water by about 5 in./13 cm.
  2. Bring to a quick boil, skimming as needed.
  3. Lower heat to medium and let boil gently until meat is cooked, about 45 minutes, less for chicken.
  4. Fit a sieve on a bowl and pour meat broth to strain it. Set aside.
  5. In a medium heavy pot, saute onion in oil until golden brown.
  6. Stir in rice, tomato paste, salt, pepper, cooked meat, and 5 cups (1.25 liter) broth.
  7. Add plain hot water to make 5 cups if broth is not enough.
  8. Mix well, and bring to a quick boil, skimming if needed.
  9. Reduce heat to low, and simmer gently, covered, until nicely thickened, about 30 minutes.
  10. Stir occasionally to prevent soup from sticking to the bottom of the pot.
  11. Serve garnished with chopped parsley