Think chicken noodle soup but make it Egyptian. This dish was the one thing that cured everything in our households. Have the flu? Food poisoning? Sore throat? The answer was and always will be Lasan il Asfoor. “Lasan il Asfoor” literally translates to the birds tongue because of the shape of the orzo. Take out the chicken and you've got a soup that's vegetarian. Just like any soup, Lasan il Asfoor is naturally versatile. In this recipe I used butter but a vegan alternative can always be used without comprising the flavour.
Lasan il Asfoor
Serves 4
Ingredients
2 tbsp of butter or ghee
160g (1 cup) orzo
4 cups of water (950 ml)
1 1/2 tbsp vegetable stock powder (I use Vegeta but you can use whichever stock you like)
Salt and pepper to preference
A few dashes of your favourite hot sauce
Wedge of lemon or lime
Method
Melt the butter on a medium heat in a saucepan.
Add the orzo and toast for 5 minutes, until the orzo is golden and has changed colour to brown (make sure you continuously stir so that the orzo doesn't burn).
Lower the heat and add 4 cups (950 ml) of water, vegeta and pepper and salt.
Cover with a lid and simmer for 20-25 minutes until the orzo is al dente or cooked to your preference.
After adding the soup to a bowl, add a few dashes of the hot sauce.
Serve with lemon and enjoy.
TIPS
* I don't like my soup too watery but if you're finding that the soup is too thick feel free to add more water to your liking.
*If this dish is made with chicken, the chicken is traditionally boiled and the stock from this would be used to flavour the soup.
Comentarios