tomatoes – 350 g or tomato juice – 100 g of
vegetable oil – 40 grams of
wheat flour – 20 g
onions – 75 g vermicelli “Makfa” – 70 g sugar salt
Tomatoes peel, boil, and rub through a colander.
Finely chopped onion sauté in butter, add the flour and fry. Slightly cool.
Pour the onion and flour with warm water (0.7 liters), add the pureed tomatoes, sugar and salt to taste. Put the noodles and cook soup until tender.