Sherwa-E-Lawang (Yogurt Soup with Tomatoes)

I first tasted this recipe at the home of my friend, Mrs. Parwin Ali. It comes from the southeast area of Afghanistan. She has kindly sent me her recipe, and I find it easy to make.

2 cloves garlic, peeled and crushed
4 tablespoons margarine or ghee
3  medium tomatoes, skinned and chopped
16 ounces yogurt
2 tablespoons all-purpose {flour}
1/2 teaspoon turmeric
Fry the garlic in the margarine or ghee until brown. Add the tomatoes and stir and fry until reddish-brown.

Blend the yogurt, 1 cup water, the flour, turmeric and salt, either by hand or in a mixer. Then slowly add to the garlic and tomatoes. Bring to a boil, turn down the heat and simmer gently until the soup is thickened, about 30 minutes.

Ease of Preparation: Easy

Preparation Time: 10 min

Cook Time: 40 min

Servings: serves 3 to 4

Recipe By: Helen Saberi

From:  Afghan Food & Cookery
Used with permission of Hippocrene Books