Tomato, semolina and cilantro soup

Straightforward comfort food at my dad’s home was simply cooked semolina with butter and Parmesan. I was looking for a soup containing semolina when I came across a recipe by the famous Israeli chef, Rafi Cohen, whose Moroccan grandmother made a semolina-based soup. Here’s my variation on his theme.

3 tbsp olive oil

1 medium onion, finely chopped

1 celery stalk, roughly chopped

2 tsp ground coriander

2 tsp ground cumin

1 1/2 tsp sweet paprika

2 tsp finely chopped thyme

3 1/2 cups cilantro leaves, roughly chopped

2 tbsp tomato paste

5 medium tomatoes (1 lb in total), peeled and finely chopped

salt and black pepper

about 61/2 cups water

1 1/2 tbsp sugar

1 cup semolina

1 1/2 tbsp lemon juice (optional)

3 tbsp Greek yogurt (optional)

• Heat up the olive oil in a medium pot. Add the onion, celery, ground coriander, ground cumin, paprika, thyme and half the chopped cilantro. Sauté on medium heat until the onion is golden and soft. Add the tomato paste and stir for a minute. Add the tomatoes and some salt and pepper, and cook for a few more minutes. Add the water and sugar and bring to the boil, then simmer for 20 minutes.
• Next, add the semolina to the simmering soup in a slow stream as you whisk vigorously. Keep on cooking for 10 minutes, whisking occasionally to avoid lumps (don’t worry if you do get some after all; they will turn into little dumplings with an appealing texture).
• Before serving, add more water if the soup is too thick for your liking. Taste and add more salt and pepper and the lemon juice, if needed. Ladle into bowls, spoon yogurt on top, if you like, and garnish with the remaining chopped cilantro.

Serves 6