Recipe by UmmBinat
A rich delicious soup. Good as a part of suhoor or futoor (iftar) the meals before sunrise and fajr prayer and after sunset & maghreb prayer during the month of Ramadan. Here is what the original poster had to say, "This is not only the most popular dish in Greece but Albania as well. The two countries share many recipes. The Greek dish however uses olive oil and mint instead of butter and paprika. This is a hearty, flavorful thick soup, perfect with a light meal or cold night." Modified from a recipe found on http://www.yasalamcooking.com.
Top Review by sofie-a-toast
This soup turned out really really delicious and rich. However, I did have to make a change. I ended up pureeing the soup (personal preference) and found that the blandness of the white beans was a bit over powering for the seasoning. I quickly fixed this by adding a vegetable boullion cube. I think this soup is nearly perfect in every way but I would recommend cooks use broth instead of plain water to take it up that extra notch. Thanks for the posting!
- 354.88 ml dry white beans, washed, picked over, soaked over night, and rinsed
- 946.36 ml water
- 1 medium chopped onion
- 59.14 ml butter
- 44.37 ml tomato paste
- 59.14 ml chopped flat leaf parsley
- 14.79 ml sweet paprika
- sea salt, to taste
- 2.46 ml chili powder (the mixed one)
Directions See How It's Made
- In a large pot add rinsed presoaked white beans and water. Bring to a full boil and cook for 10 minutes.
- In a skillet on medium heat add butter and onion. Cook until tender. Add to the beans.
- Add the tomato paste, chopped parsley, sweet paprika, and chili powder. Mix well. Reduce heat to low (or a simmer) and cook covered 3 - 4 hours. Adding more water if needed. Add sea salt, to taste.
- Enjoy especially after a day or two covered in the refrigerator! (Soups tend be better over a bit of time and this one benefits extensively).