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
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
Saberi for Mrs. Parwin Ali
Reprinted with permission
from ©2000 Helen Saberi The Afghan Food & Cookery, published
by Hippocrene Books, Inc.
for book review
to read about afghan cooking