Shorbet lesan asfour (orzo pasta soup)

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

dinnerstartermiddle-eastern

0

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Servings: 8

Nutritional Information

Calories:131 kcal

Carbohydrate:17 g

Fat:3 g

Dietary Fiber:2 g

Protein:9 g

Saturated Fat:1 g

Sodium:1.4 mg

Sugar:0.5 g

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

Instructions

Step 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.
Step 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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