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Recipes with orzo

3 recipes that use orzo, with photos, step-by-step instructions and cook times. The quickest, Shorbet lesan asfour (orzo soup), takes 25 minutes. It is most often cooked with onion, bay leaves and butter.

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Shorbet lesan asfour (orzo soup)

Bowls of this golden broth start the meal on winter nights all over Cairo, and it is one of the first things set on the table at iftar, when a gentle, warm soup comes before anything heavier. Lesan asfour means "bird's tongue", the Egyptian name for the small rice-shaped pasta the rest of the world calls orzo. Fried in butter until nutty and then simmered in a well-seasoned chicken stock, the grains turn plump and silky, and a squeeze of lemon at the table lifts the whole bowl. Children love it, and it is what many Egyptian households cook for anyone feeling under the weather. Chef's tip: toast the pasta until it is the colour of roasted hazelnuts, not just pale gold; that browning is where all the flavour comes from.

25 minEgyptianSoups
by KrazyBadal 0 views

Ankara tavası

Ankara's signature dish is a tava, a baking pan, in which tender braised lamb is laid over a pilaf of rice and orzo and finished in the oven so the top grains go crisp and the meat juices soak right through. Old Ankara families serve it for guests and at festival lunches, with a bowl of cacık and pickles. Common mistake: using fully cooked pilaf, which dries out and turns hard in the oven; cook the rice only halfway. Chef's tip: save every spoon of the lamb's braising liquid; it's what flavours and finishes cooking the rice underneath.

150 minTurkishMeat
by KrazyBadal 0 views

Giouvetsi

Giouvetsi takes its name from the glazed clay dish it is baked in, and in Greek homes it is the Sunday lunch that gets put in the oven before church: chunks of beef braised with tomato, cinnamon and allspice, then finished with kritharaki (orzo) that soaks up every drop of the sauce. It arrives at the table bubbling, with grated cheese melting on top. This version uses wine to deglaze, which is traditional; use extra stock for an alcohol-free dish. Common mistake: adding the orzo with too little liquid, so it bakes dry and sticks; it needs about four times its weight in hot stock. Chef's tip: stir the orzo halfway through baking so the top pieces don't harden.

170 minGreekMeat
by KrazyBadal 0 views

Goes well with orzo