Egypt's enchanting soup from the bird's tongue: Lesan al Asfour
Lesan al asfour is a comforting Egyptian soup made with orzo pasta cooked in a fragrant broth. Nourishing, simple and deeply nostalgic, it is often served when feeling unwell or in need of warmth and comfort.
Ingredients
Broth
- 1 whole chicken
- 1 onion
- salt to taste
- black pepper to taste
- 1 cinnamon stick
Soup
- 1 tbsp butter
- 2 cups / 400g lesan al asfour (orzo)
- 0.5 cups / 120ml milk
Instructions
Make the broth
- Place the chicken, onion, salt, pepper and cinnamon stick in a large pot.1 whole chicken, 1 onion, salt, black pepper, 1 cinnamon stick
- Add enough water to fully cover the chicken.
- Bring to a boil, then simmer for about 90 minutes, until the chicken is cooked through and the broth has plenty of flavour.
Toast the pasta
- Melt the butter in a soup pot over medium heat.1 tbsp butter
- Add the orzo and stir continuously until most of the pasta turns golden brown.2 cups / 400g lesan al asfour (orzo)
Cook the soup
- Add just enough broth to cover the toasted orzo.
- Simmer gently until the orzo swells and becomes tender.
Adjust consistency
- Add more broth for a lighter soup.
- For a creamier version, add the milk.0.5 cups / 120ml milk
- Season with salt and pepper.
Notes
Store-bought chicken or vegetable stock can be used in place of homemade broth if preferred.
