This Jordanian Tomato Soup gives a lovely buttery and slightly sweet taste with the exotic touch of cinnamon. Serve with rice or bread as the Jordanians prefer.
It’s time for the MENA Cooking Group (Middle Eastern & North African). This monthly group has for goal to help us discover the culture and cuisine of the countries found in these parts of the world. The host of the month will choose a savory and a sweet dish from the country and the members pick one dish to make. This month we are exploring Jordan and I chose the Jordanian Tomato Soup.
And I am happy to announce that I am the host of the MENA cooking group this month. Double-hosting duties with 2 different groups, a happy busy month.
About Jordan
Located in the Middle East, it has a small shore of only 28km on the Red Sea. Otherwise, it is bordered by Israel and the West Bank (Palestinian Territories), Syria, Iraq and by Saudi Arabia. Its capital city is Amman. There is evidence of human activity going back about 90,000 years and it has seen growing pains like many countries in the Middle East but the future looks bright.
Jordan acceded to the World Trade Organization in January 2000 and signed free trade agreements with the United States in 2000, and with the European Free Trade Association in 2001. There is no hostility between Muslims and Christians, and Jordan is one of the most modern and liberal nations in the region.
The biggest attraction in the whole country is the Archaeological Ruins at Petra, an ancient city carved out of sandstone. It is one of the new 7 Wonders. The cities of Amman, Jerash, Madaba, and Aqaba are full of fascinating tourist spots like churches, archaeological museums, Roman ruins and so much more.
One should also visit the Dead Sea to experience floating; the Sharhabil Bin Hassneh EcoPark; and the Bedouin Meditation Camp in the Wadi Rum World Heritage Area.
Meals are a time of celebration. Food is a very important aspect of Jordanian culture and meals are often a community event. In other words, food is used by Jordanians to express their hospitality and generosity.
Jordanian cuisine
There is a wide variety of cooking techniques used in Jordanian cuisine, ranging from baking, roasting, grilling, stuffing of vegetables (grape leaves, eggplants, zucchinis) with meat, and preparing special sauces.
Olive oil, herbs, garlic, spices, onion, tomato sauce, and lemon are typical flavors found in Jordan. Dishes can vary from extremely spicy to mild.
The most common and popular appetizers (or mezze) are hummus and Ful Medames (fava beans dish). Other mezze are koubba maqliya, labaneh, baba ghanoush, and tabbouleh. Mansaf, the national dish of Jordan, is made of lamb cooked in a sauce of fermented dried yogurt and served with rice or bulgur.
Along with fresh fruit, dessert include baklava, hareeseh, knafeh, halva, and qatayef (wiki).
Jordanian Tomato Soup
This being a very cold month in my part of the world, I thought soup was in order. I adapted the Jordanian tomato rice soup I chose as part of the recipes one could pick from for this challenge.
I had leftover cocktail tomatoes from the holidays so I used these instead of normal tomatoes. It was a lovely color contrast of yellow and red. I omitted the rice. I also cut the water in half and reduced the liquid quite a bit to get a thicker mixture.
Technically this recipe is a soup but it closely resembles another Jordanian main dish (or dip) called Galayet Bandora which is made of tomatoes sauteed and stewed with garlic, olive oil, salt, and topped with pine nuts.
Same as with my soup, it can be served with rice but most Jordanians prefer it with bread. The result was a lovely buttery and slightly sweet soup with the exotic touch of the cinnamon.
Jordanian Tomato Soup
Ingredients
- 1/4 cup butter
- 1 onion chopped
- 2 to matoes chopped (or 10 cocktail tomatoes)
- 1 teaspoon tomato paste
- 1 cinnamon stick
- pinch of black pepper
- 1 teaspoon salt
- 4 cups water
Instructions
- Melt the butter and fry in it the onions over medium heat until tender in a medium saucepan.
- Add tomatoes, paste, black pepper, cinnamon stick, salt and water. Bring to a boil, reduce heat and simmer for 60 minutes. Add water if necessary.
- Serve with a flat bread or rice.
What a terrific twist on tomato soup! You’re going to be busy this month 🙂
Corina’s favorite soup is tomato soup and your Jordanian version sounds delicious! Love the added cinnamon in your recipe 🙂
Nice to learn about different cuisines here. The soup looks delicious and spices with tomato is a beautiful combo!
I like the idea of cinnamon in this tomato soup…very interesting!
Thanks for the recipe Evelyne…hope you are having a great week 🙂
omg! this soup is awesome! I love it!
PS. I’m organizing a chocolate contest on my bilingual blog. Maybe you’d like to join us? 🙂
Love your soup so much.. looks so delicious.
Damn delicious, healthy and comforting tomato soup!!!
Must try!!
I’ve never been a huge tomato soup fan but yours looks amazing
This is a delicious soup Evelyne and if it is any comfort to you it is very cold here too! So, perfect weather for soup!
I love the addition of cinnamon! It looks comforting,Evelyne!
Yum yum! Want it now!!
Thanks for hosting this month,the recipes chosen were easy and cheap. Liked your version of soup with combination of bread. Yum.
The soup looks really delicious… I too made it and enjoyed it… 🙂
what a delicious looking soup, thanks for hosting and sharing a very informative post !!
Your soup looks delicious! I love your multicolored tomatoes, very pretty. Thank you for hosting this month, I also made this soup and it was the perfect thing for wintry weather!
Very interesting. Thanks for sharing.
Yum this is one of my favorite dips to have and perfect with the pita. Thank you for hosting this month, we loved it. I wish I had some of this right now.
It looks very tasty! The use of butter and cinnamon stick must have given the soup some extra flavour and aroma. Thanks for sharing, Evelyne.
I was lucky enough to visit Jordan a couple of years ago and I think I may have tried this soup! It’s lovely and thanks for the recipe Eve 😀
Sounds very interesting. More like Jordanian butter soup with tomatoes:)
Thank you for hosting this month, i see we both chose the easiest and cheapest meal! I like that you made your soup thicker because yes i found the orig recipe to be a bit watery but on the plus side it can feed more mouthfuls
This is totally different version from what I was researching on Google. You got a much easier trick. This sound best for dipping freshly seared flat breads. Yum!