bird’s tongue
Lisan Asfour is one of the popular types of pasta, which is used for making soup, and it is small in size already similar to bird’s tongue, and therefore it was called by this name, and it is mostly done in hot weather; It’s light on the stomach, and it’s a type of fast food, which is served before meals, and it can come in many shapes such as letters, numbers, and other shapes.
Orzo soup is very useful, especially for young children. As it is easy to digest and eat, it also gives a person the basic energy the body needs during their day.
Orzo soup
Ingredients:
- A small bag of orzo pasta.
- Medium sized carrot, grated.
- Chopped medium onion.
- Small spoon of salt.
- One and a half glasses of water, and you can put chicken or beef soup instead of water.
- A teaspoon of ground black pepper.
- A teaspoon of olive oil.
- a teaspoon of butter.
- Laura paper.
how to prepare:
- Put the butter and olive oil in a saucepan over the heat, then add the pasta and stir well until it turns brown or golden.
- Add chopped onions, grated carrots.
- Add water, chicken or meat broth to it, stirring constantly.
- Add salt, pepper and bay leaf.
- Cook over low heat for at least a quarter of an hour, until the pasta is cooked.
- Once cooked, pour into verrines and serve hot.
Liver orzo soup
Ingredients:
- Two hundred grams of chicken liver.
- Two hundred grams of chicken gizzards.
- A medium sized tomato.
- Two tablespoons of butter.
- A medium sized green pepper.
- Half a cup of chopped celery.
- Two cups of spaghetti orzo.
- Three cups of chicken broth.
how to prepare
- Chop the tomatoes and peppers and chop them finely.
- Thoroughly wash the liver and gizzards several times.
- Place the liver and offal in a bowl, boil, then drain and set aside.
- Put the butter in a saucepan over the heat, then the orzo pasta, and stir well for at least two minutes, until it turns golden or brown.
- Add the liver and offal, continuing to stir well.
- Add the tomatoes, celery and green pepper, stir, then add the broth, and leave to stand for at least a quarter of an hour over low heat until well cooked.
- Once cooked, remove from heat, arrange on plates and serve hot.
Baked Liver Orzo Soup
Ingredients:
- Two cups of spaghetti orzo.
- Two tablespoons of tomato sauce.
- Two hundred grams of chicken liver and offal.
- Two large finely chopped onions.
- Half a teaspoon of salt.
- Half a teaspoon of black pepper.
- A quarter of a teaspoon of white pepper.
- Frying oil.
how to prepare:
- Place chopped onions in a tray with oil over low heat, until golden or bright red.
- Add the liver pieces and offal to the bowl, and stir for at least two minutes, then add the salt and spices.
- Fry the sparrow tongue in another bowl, then drain the oil, then lay it on the liver and offal, while continuing to stir.
- The sauce is dissolved in water, and it can also be dissolved in chicken or meat broth if available, then poured over the previous mixture.
- The previous ingredients are placed in the oven tray, and another cup of water can be added to it, and placed on the fire for a short time, until the water absorbs it, then placed in the oven .
- Leave it in the oven for at least a quarter of an hour, then take it out when cooked.
Orzo soup with beef or veal liver
Ingredients:
- A large bag of orzo pasta.
- Half a kilogram of beef or veal liver, cut into small pieces in the form of cubes.
- A cup of grated cheese.
- Large chopped onion.
- Small spoon of salt.
- Half a teaspoon of black pepper.
- Two tablespoons of oil.
- A pinch of cinnamon.
- Five cardamom seeds.
how to prepare:
- Put the oil in a saucepan on the fire until it heats up, then add the onions, liver, salt, pepper, a pinch of cinnamon and the cardamom, then stir the ingredients until the water is completely dry.
- Put the sparrow tongue pasta, then stir well, pour water over it, and leave on the heat for at least a quarter of an hour.
- The previous mixture is placed in a tray and sprinkled with cheese, salt and pepper.
- Put the boiled liver a little before, then add a quantity of water to it, and sprinkle the grated cheese.
- The tray is placed in the oven over low heat for at least half an hour, and when ready, it is removed from the oven, poured into plates and served to eat.
Liver with tomato orzo
Ingredients:
- One kilogram of fresh liver, cut into small cubes.
- Two medium sized onions, chopped.
- Two cloves of garlic, minced.
- Four cups of orzo pasta, preferably roasted.
- Five glasses of tomato juice.
- A teaspoon of cumin.
- Two tablespoons of tomato paste.
- Six cups of meat broth or water.
- Two tablespoons of mixed spices.
- a tablespoon of salt.
- tablespoon of butter.
- A teaspoon of ground black pepper.
- A third of a cup of oil.
how to prepare:
- Put a saucepan on the fire, and inside, oil and butter.
- Add the chopped onion and mix well until it softens and turns golden.
- Add minced garlic, pepper, allspice, cumin and salt, stirring constantly.
- Add the liver and stir well until it absorbs the water.
- Heat the meat broth in another bowl, then add the roasted orzo pasta, tomato sauce and mix well.
- When the liver is cooked, add it to the broth, stirring constantly with the rest of the ingredients.
- Cover and cook over low heat for at least a quarter of an hour, until completely cooked.
- Remove from the heat once cooked and pour into plates.