Egyptian Orzo Pasta - Lesan El Asfour at the Table

egyptian orzo pasta on a plate with parsley and serving spoon

This recipe is a twist on a classic Egyptian orzo pasta recipe called Lesan El Asfour. This savory pasta is so tasty, filling, and satisfying. Since our mom made this comfort food for us as kids, this comforting dish is like a big bowl of nostalgia!

What is Lesan El Asfour?

If you are unfamiliar with Egyptian cuisine, you may not have heard of Lesan El Asfour before. Technically, the phrase Lesan El Asfour translates directly to mean “bird’s tongue” in Arabic. But don’t worry, this dish doesn’t have any real tongues in it.

In fact, the reason why this recipe got its name is because of how similar the orzo is to the shape of a bird’s tongue. We truly love orzo (scroll down to the end for our go-to orzo recipes) so we love that this dish is named for the pasta!

What is orzo?

It’s common for orzo to be mistaken for rice — in fact, orzo translates from Italian to mean barley. However, despite the small, oblong shape, orzo is a type of pasta! It’s made from a mix of semolina flour and whole wheat or durum wheat flour. It’s then rolled out into long strips and punched into the shape!

We love orzo because it cooks quickly, saving us time in the kitchen. It is also a unique shape, giving our kids something to chat about during dinner!

How to make Lesan el asfour

Melt butter in an oven-safe pot over medium-high heat on the stove.
Add the uncooked orzo pasta to the pot and stir in the melted butter for about 5 minutes. Toast the orzo until the pasta turns golden brown, then remove from the pot.
Add olive oil, onion, and garlic to the pot once the orzo has been removed. Cook it all over medium heat until the onions are translucent.
Mix in the ground beef and red peppers. Cook it all together, and drain off excess fat when needed.
When the ground beef is browned and the fat is drained, add salt, pepper, tomato paste and cinnamon.
Stir everything together.
Add the toasted orzo back to the pot, and pour in the broth. Stir everything together and cover.
Place the pot in the oven at 350 degrees for about 30 minutes. Based on the texture of the pasta, you may need an additional 5 minutes to reach al dente.
Serve hot, with parsley or your go-to fresh herb garnish!

A shortcut to make Lesan El Asfour in half the time

We have some great news for you if you want to make this recipe, but don’t have 30 minutes to wait for it to cook. You can make this over the stovetop for a speedy version of this recipe! Simply bring the pot up to a boil on the stove after you add the toasted orzo and broth. Cover and reduce the heat to medium-low for 12-14 minutes, or until the pasta is tender. It’s so simple and saves a bunch of time.

Common Questions about Egyptian Orzo Pasta – Lesan El Asfour

Can you make Lesan El Asfour vegetarian?

Absolutely! Simply swap the chicken broth for vegetable broth and load it up with carrots, celery, and other veggies instead of using beef. Many Egyptian families have their own vegetarian version that’s just as wonderful as the traditional recipe!

Can you make Lesan El Asfour ahead of time?

While the soup is finest fresh, you can prepare most of it ahead of time — just add the toasted orzo when you’re ready to serve. The pasta tends to absorb liquid as it sits, so it’s finest to cook it right before eating!

Is Lesan El Asfour served only as a soup?

While soup is the most common preparation, some creative cooks use it in casseroles or as a side dish with a thicker consistency. It’s super versatile — you can make it as soupy or as dry as you prefer!

Is Lesan El Asfour healthy?

This dish is a hearty, balanced meal that’s full of protein from the meat and carbs from the orzo. It can be a healthy addition to many diets.

Orzo dishes that you are going to love!

As we said, we adore orzo pasta. It cooks quickly and it has a great texture and shape.

Our Silky Parmesan Spinach Orzo is indulgent in every way – truly a must-try! It is so rich and flavorful, but surprisingly only takes a few ingredients. The finest part is that the spinach packs a ton of plant-based protein, making it a well-balanced meal!
One-pot meals are our go-to for simple weeknight dinners. Our One Pot Mediterranean Orzo Pasta is so simple and filling that you are definitely going to want to make it over and over again.
If you are in the mood for Mediterranean flavors but want something a little lighter, then you have to try our Greek Orzo Pasta Salad. It is reliable for cookouts, barbecues, and potlucks!
Last but not least, Shorbet Lesan El Asfour is another take on this traditional Egyptian dish. It is a tasty chicken soup, that is so comforting. Our mom used to make it for us whenever we were sick!

overhead image of a bowl of Egyptian orzo pasta

the Ayyem kitchenServings: 6 servings

Prep: 20 mins
Cook: 30 mins
Total: 50 mins

This orzo pasta is so good and a popular Egyptian dish, made with a tomato spiced ground beef. Email

Ingredients

2 Tablespoons unsalted butter
16 ounces Orzo pasta
2 Tablespoons olive oil
1 diced onion
6 cloves garlic
1 pound lean ground beef
1/2 cup finely diced red pepper
3 teaspoons sea salt more or less to taste
1 teaspoon black pepper
4 Tablespoons tomato paste
3/4 teaspoon ground cinnamon
4 cup chicken broth or choice of broth

Instructions

Preheat oven to 350 degrees Fahrenheit.
In an enameled pot on medium high heat, melt butter. Add orzo pasta. Stir for a 4-5 minutes or until it is lightly golden brown and has toasted. Remove from pot and set aside.2 Tablespoons unsalted butter, 16 ounces Orzo pasta
Place the pot back on the cooktop on medium heat. Add olive oil, onion, and garlic. Sauté until onions are translucent, about 2-3 minutes. Add ground beef and red pepper and cook. Drain the excess fat.1 pound lean ground beef, 1 diced onion, 2 Tablespoons olive oil, 6 cloves garlic, 1/2 cup finely diced red pepper
Add salt, pepper, tomato paste and cinnamon. Stir until the tomato paste has coated all the beef. Add the toasted orzo pasta, and broth. Stir, and cover.3 teaspoons sea salt, 1 teaspoon black pepper, 3/4 teaspoon ground cinnamon, 4 Tablespoons tomato paste, 4 cup chicken broth
Bake for 30-35 minutes or until pasta is cooked. Garnish with fresh parsley!