Afghan Yogurt Soup with Tomatoes (Sherwa-e-Lawang)

"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." Helen Saberi

• 2 cloves garlic, peeled and crushed
• 4 tablespoons margarine or ghee
• 3 medium tomatoes, skinned and chopped
• 16 ounce yogurt
• 2 tablespoons all-purpose flour
• 1/2 teaspoon turmeric
• Salt

METHOD

Drain yogurt in cheesecloth or muslin bag for about an hour. This is called 'chaka' in Afghanistan and is preferred for use in cooking because it avoids imparting any acid or sour taste which the whey in ordinary yogurt can give to a dish.

Fry the garlic in the margarine or ghee until brown. Add the tomatoes and stir and fry until reddish-brown.

Blend the strained 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 s thickened, about 30 minutes.

Serves: 3 - 4

Contributor: Helen Saberi for Mrs. Parwin Ali

Reprinted with permission from ©2000 Helen Saberi The Afghan Food & Cookery, published by Hippocrene Books, Inc.

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