← Nouns Cooking · Lebanese & Turkish

Ingredients

• 20 g Butter
• 1 tbsp Olive oil
• 1 Onion, finely chopped
• 2 cloves Garlic, grated
• 1 tbsp Plain (all-purpose) flour
• 1 tbsp Tomato purée (paste)
• 800 g ripe tomatoes (or 2 x 400 g tins), grated, skins discarded
• 600 ml vegetable stock
• 1 tsp Paprika
• 1 tsp Salt
• 1 pinch Sugar
• 100 ml Milk (optional)
• 60 g grated kaşar or mozzarella (optional)

Method

1. Melt the butter with the oil in a pan over medium heat. Cook the onion for 5 min until soft, then add the garlic for 1 minute.
2. Stir in the flour and cook for 1 minute, then add the tomato paste and stir for 1 minute more.
3. Add the grated tomatoes, stock, paprika, salt and sugar. Bring to the boil, then simmer for 15 min until the tomatoes have broken down.
4. Blend until smooth with a stick blender. Stir in the milk if using and warm through without boiling.
5. Ladle into bowls and top with grated cheese and a pinch of pul biber or dried mint.

Tips

• Grating the tomatoes on a box grater is the Turkish way to skip peeling.
• Leave out the cheese and milk and use oil instead of butter for a vegan bowl.

Sources

Written in our own words after cross-checking these recipes:

Turkey's For Life Give Recipe