Roasted Tomato and Saffron Shorba with Labneh


Recipe courtesy Naomi J. Mobed

3 lbs ripe plum or vine tomatoes, cut in half lengthwise
1/4 cup + 3 tbsp good olive oil
1 tbsp + 1/8 tsp sea salt
2-3 tsp freshly ground black pepper, to taste
2 cups white vidalia onions, chopped
8 garlic cloves, minced
2 tbsp unsalted butter
3/4 tsp crushed red pepper flakes
1 can (28 oz) plum tomatoes, in own juice
2 tsp Rumi saffron, ground
1 tsp caraway seeds, cracked
1 quart chicken stock
2-3 cups full fat plain yogurt (or crème fraiche)
Le Bon Magot® Lemon-Sultana Marmalata with caraway & saffron

Rich Roma or Plum Tomatoes and the highest quality saffron add a depth to an every day staple while Labneh adds a creamy. Our choice of Saffron, always Rumi, an Afghan saffron rated #1 three years running by The International Taste & Quality Institute and chosen by world-class chefs and Michelin-rated restaurants.

Serves 6-8 as a starter

The Soup

Preheat the oven to 400 degrees F. Toss together the tomatoes, 1/4 cup olive oil, salt, and pepper. Spread the tomatoes in 1 layer on a baking sheet and roast for 45 minutes.

In an 8-quart stockpot over medium heat, sauté the onions and garlic with 2 tablespoons of olive oil, butter, and red pepper flakes for 10-15 minutes, until the onions start to brown. Once the onions are golden but soft, add the canned tomatoes, saffron, caraway seeds and chicken stock. Add the oven-roasted tomatoes, including juices from the baking sheet. Bring to a boil and simmer uncovered for 45 minutes. Pass through a food mill fitted with the coarsest blade or blend in a Vitamix. Taste for seasonings.

Serve hot with a garnish of labneh or crème fraiche, chopped flat leaf parsley and a sprinkling of caraway seeds (if needed).


Decant yogurt into white muslin cloth and hang over a sink or bowl for about 8 hours. The longer you hang it, the more water will be expressed.

Remove from muslin and whip. Add 1/8 teaspoon of sea salt and swirl in 2-3 teaspoons of the Lemon-Sultana Marmalata.