Thursday, October 19, 2006

Cream of Tomato Soup -- Şafak Çorbası

As the weather gets a bit nippy, I love a good, warm soup. And Turkish cuisine offers several. The first I'd like to share is one most people are familiar with, but made fresh at home -- Cream of Tomato Soup, or Şafak Çorbası. This recipe is easy and excellent.


  • ½ cup whole grain flour (55 g)
  • 3 tablespoons butter (40 g)
  • 5 cups water or broth (1200 ml)
  • 3 medium size tomatoes (375 g)
  • 2 teaspoons sea salt (12 g)
  • 1 small egg (50 g)
  • 3/4 cup + 1 ½ tablespoons milk (200 g)
  • ½ teaspoon black pepper (1 g)
  • 2 thin slices whole grain or sprouted bread (40 g)


Brown flour lightly over low heat in melted butter. Add hot water or broth, stirring thoroughly. Bring to a boil.

Add peeled and sliced tomatoes. Sprinkle with salt. Simmer for 30-35 minutes, or until tomatoes are very tender.

Place into a food processor or using a stick blender, process until well blended and creamy.

Bring soup back to a boil and simmer for 1 minute.

In a small bowl, combine well beaten egg and milk, blending well. Stir egg/milk mixture into soup, adding gradually in a stream and mixing thoroughly. Boil gently for 1 minute.

Sprinkle with black pepper. Top with toasted bread cubes. Serve hot.

8 servings.

Regional Characteristics:

This soup is cooked in different parts of the country. When fresh tomato is not available, tomato paste (or canned tomatoes) can be used instead).

This recipe is adapted from Samples from Turkish Cuisine.

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