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Today we are making a delicious and hearty Turkish Style Roasted Tomato and Rice Soup. This traditional recipe combines the rich flavors of roasted tomatoes with the comforting texture of rice, creating a perfect dish for any occasion.
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Ingredients:
• 750 g tomatoes
• 1 medium onion
• 1 red chili or 1/2 sweet paprika
• 4 tbsp olive oil
• 1 tbsp tomato paste
• 1/4 cup medium grain rice
• 4 garlic cloves
• 1/2 tsp black pepper
• 1 tsp pul biber (Turkish chili flakes / Aleppo peppers) (optional)
• 1 tbsp honey
• Salt to taste
• 1.5 liters hot water
• Fresh parsley (chopped for garnish)
• Toasted bread / croutons
Instructions:
1. Cut the tomatoes and the onion into large chunks, deseed and slice the chili into 2 slices
2. Layer on a baking sheet, drizzle 1 tbsp olive and sprinkle with ½ tsp salt
3. Roast in the oven for 25 mins at 250°C / 480°F until slightly charred (remove chilies earlier to avoid burning them)
4. Transfer the roasted vegetables into a food processor and process into a puree
5. Finely mince 4 garlic cloves and wash and rinse 1/4 cup rice
6. Heat up the remaining 3 tbsp olive oil in a sauce pan over medium heat
7. Add the garlic, 1 tsp chili flakes, 1/2 tsp black pepper and cook for 1 min until fragrant
8. Add the tomato paste, stir and cook for 2 mins until combined
9. Add the rice, tomato pures 2 tsp (or to taste) salt,
10. Stir and cook for 10 mins until the tomatoes are reduced and thickened
11. Add 1.5 liters hot water or vegetable stock, bring to a boil and let it simmer on low heat for 20 mins until thickened
12. Remove from the heat, add 1 tbsp honey, stir to combine
13. Finely chop fresh parsley to garnish, add the chopped parsley and stir to combine
14. For the croutons, toast some bread with a drizzle of olive oil, cut to cubes
15. Serve in bowl, garnish with croutons and extra chopped parsley
Music: [provided by Epidemic Sound]
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