Some people asks me if I’m sorry that we left the US and came back home to Israel. Obviously these people doesn’t now me very well or reads my blog 🙂 I LOVE to be here!! For many reasons: my friends and family are here, no one look at me in a weird when I start taking with my heavy accent, I’m not an immigrate here, I know how to find stuff in the grocery store easily without google. These are the reasons that just on the top of my head.
Being in the same time zone with most of my friends and family is amazing.
My cousin, Maayan, and I, have developed a routine: when she stuck in traffic on her way to work, and when I do my morning power walk we chat on the phone. We consult, exchange recipes, give each other ideas for lunch or dinner for the kids and mostly talk about nothing (yes, Seinfeld style). Today Maayan gave me the idea to make this wonderful red burghul soup.
My mom learned to make this soup while we travel in Turkey somewhere in 1996. Since then she used to make it for us as kids.
It’s the most easiest recipe that there is. It have almost no ingredients and no work.
But it is delicious, satisfying and comforting on these cold days – and it really suits for the busy or the lazy mom 🙂
Ingredients
Half a cup of fine washed burghul (while we were in the US, I love the “Sadaf” brand)
One medium yellow onion
9 Oz of tomato paste (1 and a half cans- 255 gr)
1 Liter of boiling water + 1 cup
A quarter teaspoon of black pepper1 hipped tablespoon of paprika
Salt to taste
2 tablespoons oil (I prefer olive oil you can use vegetable)
Preparation
1. Chop the onion into small cubes
2. Heat the oil in a pot and fry the onion
3. When the onion is translucent, add the paprika, the salt and the pepper and stir to a uniform mixture over medium heat
4. Add the tomato paste and mix until smooth
5. Add the water and increase the heat to a high heat until boiling
6. Taste- and add salt or pepper if needed
7. Add half a cup of finely washed burghul, and cover the pot with a lid
8. When the soup is boiling, lower the heat and simmer for another 15 minutes
9. Check how thick the soup is. The quantities in this recipe were perfect for me. For those of you who likes the soup thicker add another quarter of a cup of burghul. For those of you who like thinner soup, add half a cup of boiling water.
10. Continue to cook over low heat, with lid on for another 15 minutes
Notes
– You can add garlic cloves, dry red chili flakes, oregano and basically any other spice you want or like. But this is how I’m used to eats and makes this soup
– When adding water / burghul, you will probably need to correct flavors. Please do so in moderation: no matter what you add water, burghul or spices
– You can replace the burghul with rice – then it becomes a soup called in Aramaic “Moreza” – which means water of rice. With burghul it’s better. Trust me.
And that’s it!! How easy was that??? Did you like this recipe? Do you have any questions? Write me here in the comments section!
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