Lesan Asfour Soup (شوربة لسان عصفور (shorbet lesan asfour))
Overview
Lesan asfour soup is a simple, comforting Egyptian soup of toasted orzo pasta in chicken broth. The name means bird's tongue, after the small grain-shaped pasta. The orzo is first fried in butter or ghee until golden, which gives it a nutty flavour, and then simmered in a well-seasoned broth made with chicken, onion, bay leaf, cardamom and a little mastic. Some cooks add shredded chicken or a spoonful of tomato paste. It is served with a squeeze of lemon and chopped parsley. Light and quick, it is a favourite for children, for people who are unwell and for breaking the fast.
History
The soup is a staple of home cooking across Egypt and also appears in Levantine and Gulf kitchens. Egyptian mothers often make the broth from a whole chicken, serving the soup first and the meat afterwards with rice. During Ramadan it is one of the most common soups on the iftar table, eaten after dates and water before the main meal.
Main ingredients
Orzo pasta, chicken broth, butter, onion, cardamom, lemon. The soup is built on chicken broth and is usually served hot. Diet: contains meat; not usually gluten-free.
Explore: Chicken soups · More soups from Egypt
Recipe
Method
- 1
Fry the orzo in the butter, stirring, until golden brown.
- 21 min
Add the onion and cook for 1 minute.
- 312 min
Pour in the broth with the cardamom and bay and simmer for 12 minutes until the pasta is soft.
- 4
Add the chicken, season and serve with lemon and parsley.
- ✓
Serve. About 35 min from start to bowl.
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.
