With this fresh-tasting and aromatic Egyptian soup, it is best to cook the rice separately and add it just before serving, as it gets bloated and soft if it stands in the soup.

　　

Ingredients

serves 4

　　1/3 cup rice

　　Salt

　　2 tablespoons olive oil

　　1 onion, chopped

　　2 cloves garlic

　　1 teaspoon tomato paste

　　2 pounds tomatoes

　　1–2 teaspoons sugar

　　2 1/2 cups chicken stock (page 143) (or you may use 1 or 2 bouillon cubes)

　　2–3 tablespoons finely chopped cilantro

　　1 sprig of mint, finely chopped

　　

Step 1

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

　　

Step 2

Heat the oil in a large pan, add the onion, and fry until soft. Add the garlic and stir until the aroma rises, then stir in the tomato paste and take off the heat.

　　

Step 3

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

　　

Step 4

Add sugar and the stock and cook for 15–20 minutes.

　　

Step 5

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

　　The New Book of Middle Eastern Food Copyright © 2000Knopf