Egyptian Orzo Soup (Lesan Asfour)Egyptian
PlateMap recipe · #126

Egyptian Orzo Soup (Lesan Asfour)

Small orzo toasted in ghee until golden, then simmered in chicken stock until soft and finished with black pepper and a squeeze of lemon. The plain Egyptian soup for cold days and sick days.

25minutes
4Servings
easyDifficulty
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Execution guide

Method

Read the full method before starting. Cooking times are guides; check texture and doneness as you cook.

Shows the steps one at a time, with a timer for each timed step.

0 / 4done
Set up your tools

Saucepan or pot, Tongs and thermometer, Sharp knife and board

Before the heat goes on

Measure, cut, and arrange every ingredient in order of use. Read the full method and keep finishing ingredients separate.

  1. 01

    Stock

    5 minutesMedium heat

    Heat the chicken stock in a pot until it simmers.

    Success cue

    Small bubbles at the edge of the pot.

  2. 02

    Toasting

    4 minutesMedium heat

    Melt the ghee in another pot and stir the orzo in it for 3 to 4 minutes until golden.

    Success cue

    Evenly golden grains.

  3. 03

    Cooking

    13 minutesGentle simmer

    Pour in the hot chicken stock with the salt, bring to a boil, then simmer for 10 to 12 minutes until the orzo is soft.

    Success cue

    The orzo is soft all the way through.

  4. 04

    Finishing

    1 minute

    Season with the black pepper, stir in the lemon juice and serve hot.

    Success cue

    A clear golden soup full of orzo.

PlateMap is still in testing. Quantities and results may vary with ingredients and equipment. Please check food safety yourself, especially with meat and poultry.

Cooking tips

Extra tip

Pouring hot stock onto the toasted orzo keeps the grains separate instead of sticky.

  • • Toast the orzo until golden; it gives the soup a nutty taste.
  • • Homemade chicken stock gives the deepest taste; a good ready-made one works too.

Common mistakes

  • • Adding the orzo to cold stock, so it turns sticky.
  • • Cooking it on high heat, so the orzo sticks to the bottom.

Serving ideasServe hot with lemon wedges and toasted bread.

Potential allergens

Wheat / gluten, Milk

Compound ingredients vary by product; check labels and possible cross-contact.

Frequently Asked Questions

Can I use vermicelli instead of orzo?

Yes. Toast broken vermicelli the same way and cook it for 5 to 6 minutes only.

Why did my soup turn thick?

Orzo keeps absorbing broth as it stands. Add a little hot broth or water when you reheat it.

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