Tomato soup (Şafak soup)
Ingredients
- 492 gTomato
- 1,001 gWater
- 52.8 gWheat flour
- 14.2 gMargarine
- 13.8 gSunflower oil
- 206 gMilk
- 17 gEgg yolk
- 5 gSalt
The source does not say how many it serves. Amounts are the whole recipe as written; no serving count was made up.
Grams are the real measure. Glasses and spoons are approximate and vary by ingredient. 1 Turkish glass is 200 ml.
Allergens
Allergen information is not complete yet.
Worked out from the ingredients. It does not cover contact in your kitchen.
Cross-section
- Water56%
- Tomato27%
- Milk11%
- Wheat flour 3%
- Egg yolk 1%
- Margarine 1%
- Sunflower oil 1%
- Salt 0%
Ingredients by weight, heaviest at the bottom.
Method
Melt the margarine in a wide pot and add the oil.
Sprinkle in the flour a little at a time and stir until golden.
Add the grated tomatoes and stir until fully mixed with the flour.
Add the water and salt, lower the heat and simmer, stirring, until thickened.
Whisk the milk and egg yolk and pour into the simmering soup in a thin stream, stirring fast.
Let it come to a boil once or twice more, then remove from the heat.
Where this recipe comes from
From a published work: quantities come from T.C. Millî Eğitim Bakanlığı, Çorbalar (2011); the method is written in our own words.
- T.C. Millî Eğitim Bakanlığı, Çorbalar (2011)Accessed: November 4, 2026
Last changed: November 1, 2026