Tomato Soup with Rice

Shorbat Tamata bit-Timman

Preparation info
  • Makes

    4 to 6

    • Difficulty


Appears in
Delights from the Garden of Eden

By Nawal Nasrallah

Published 2019

  • About

Before the arrival of the tomato in the region in the eighteenth century, this soup was made white, as described in al-Baghdadi’s thirteenth-century recipe Shorba (Arberry). Try this modern version. It is smooth and comforting.


  • 1 lb (450 g) lamb chunks on the bone or chicken pieces
  • 1 medium onion, chopped


  • Trim fat off meat or chicken, put it in a medium pot, and cover with cold water by about 5in/13cm. Bring to a quick boil, skimming as needed. Lower heat to medium and let boil gently until meat is cooked, about 45 minutes, less for chicken. Fit a sieve over a bowl and pour meat broth through to strain it. Set aside.
  • In a heavy medium pot, sauté onion in oil until