Shorbet lesan asfour (orzo pasta soup)
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Shorbet lesan asfour (orzo pasta soup)New Recipes

By Soha Darwish

Soup is a staple at Iftar, gently reintroducing food after fasting. Shorbet lesan asfour, or bird’s tongue soup, is made with orzo and broth

  • Prep:5 mins
    Cook:10 mins
  • Serves 8
  • Easy

Nutrition per serving

  • kcal 131
  • fat 3g
  • saturates 1g
  • carbs 17g
  • sugars 0g
  • fibre 2g
  • protein 9g
  • salt 1.4g

Ingredients

  • 1 tbsp ghee or butter
  • 180g orzo
  • 1 mastic crystal (optional – available online or in Middle Eastern or Mediterranean shops)
  • 2 litres good-quality chicken stock
  • 2 cardamom pods
  • 2 bay leaves

Method

  1. Heat the ghee in a medium saucepan over a medium heat. Add the orzo and stir to coat in the ghee, then stir in the mastic crystal, if using. Toast for 2-3 mins, stirring regularly, until the orzo is golden.

  2. Pour in the chicken stock, then add the cardamom pods and bay leaves and bring to a boil. Simmer for 6-8 mins until the orzo is just tender. Remove the cardamom pods and bay leaves, then season to taste. Serve hot.

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