Lisan Asfour, also known as bird tongue soup, is a cherished part of Egyptian cuisine. This hearty soup, made with orzo pasta, has its roots deep in Middle Eastern culinary traditions. Whether served as a comforting family meal or a starter at festive gatherings, it’s loved for its soothing, rich flavors.
This traditional Egyptian recipe is simple yet flavorful, utilizing common ingredients to create a soul-warming dish. The golden, nutty taste of the sautéed orzo paired with a subtly spiced broth makes Lisan Asfour both delicious and satisfying. Let’s dive into this easy-to-make recipe that promises to impress.
Ingredients
- 1 cup orzo (lisan asfour)
- 1 large spoon of ghee
- 1 stock cube
- 1 carrot, grated
- 1 small tomato, grated
- 4 cups vegetable broth
- 1/2 teaspoon black pepper
- Salt to taste
Preparation
- Heat a large spoon of ghee in a pot over medium heat.
- Add the orzo (lisan asfour) and sauté until it becomes golden brown.
- Crumble a stock cube into the pot and mix well with the orzo.
- Add the grated carrots and continue to sauté for a couple of minutes.
- Stir in the grated tomato and sauté for another minute until combined.
- Pour in the vegetable broth and season with black pepper and salt.
- Bring the soup to a boil, then reduce the heat to low.
- Cover and let the soup simmer for 15 minutes, or until the orzo is tender.
- Remove from heat and let it sit covered for another 15 minutes before serving.
Did you know?
Lisan Asfour translates to “bird’s tongue” in Arabic due to the orzo pasta’s resemblance to a small bird’s tongue. Orzo is a versatile ingredient that can also be found in various Mediterranean and Middle Eastern dishes. This soup is not only vegetarian but can be easily made vegan by substituting ghee with olive oil. Enjoy this comforting bowl of Egyptian tradition anytime you crave a taste of the Middle East!
