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Soha Darwish says, "Soup is a must on any Iftar table, which makes a lot of sense. It is a gentle start to eating again after long hours of fasting. I chose the most nostalgic and easiest soup to make as it takes just a few minutes. There are a few variations for shorbet lesan asfour, which translates in Arabic as bird’s tongue soup. It can be alarming if you don’t know that ‘lesan asfour’ is what we call orzo pasta, as it has the shape of a bird’s tongue.Traditionally we use chicken broth, and sometimes we add small meatballs, or you can have it with a vegetable broth instead and meat-free."

  • 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

Nutrition: per serving

  • kcal131
    low
  • fat3g
    low
  • saturates1g
  • carbs17g
  • sugars0.5g
  • fibre2g
  • protein9g
  • salt1.4g

Method

  • 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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