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Safak

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Description Edit

It is cooked in different parts of the country. When fresh tomato is not available tomato paste can be used instead.

Safak

Ingredients Edit

  • all-purpose flour - 55 g
  • butter or margarine - 3 tablespoons (40 g)
  • water or broth - 5 cups (1200 ml)
  • tomatoes - 3 medium size (375 g)
  • salt - 2 teaspoon (12 g)
  • egg - 1 small size (50 g)
  • milk - 200 g
  • black pepper - 1 g
  • bread - 40 g

Directions Edit

  1. Brown flour lightly over low heat in melted margarine. Add hot water stirring thoroughly. Bring to 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 container. Process until well blended and creamy. Bring to boil and simmer for 1 minute. Combine well beaten egg and milk blending well. Stir in soup mixing thoroughly. Boil gently for 1 minute. Sprinkle with black pepper. Top with toasted bread cubes. Serve hot.

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