Bird's tongues soup: An Egyptian culinary delight for spring
This is one of the easiest soups you can prepare. Bird's tongues is a dish often found in Egyptian homes. It's perfect for the transitional period between winter and spring.
When I first heard that we would be eating bird's tongues for dinner, I was terrified. However, it turned out that the soup has nothing to do with actual tongues, and the controversial name only refers to the pasta, which is called bird's tongues here due to its small, elongated shape. For us, it is known as orzo and reminds us of rice grains. Every country has its customs, and it's definitely worth using local recipes, not just on holiday.
Bird's tongues soup
The main ingredient is "bird's tongues" pasta, which gives the soup its characteristic, thick consistency. The soup is made from a broth, to which butter-fried pasta is later added.
Every cook makes bird's tongues a little differently. Sometimes lemon juice is added to the broth, and sometimes lentils and tomatoes are included. It's especially popular during Ramadan when it is consumed after sunset. Many people start their night-time feast with it.
Ingredients:
- 1 whole chicken,
- 2 onions,
- 2-3 carrots,
- salt and pepper to taste,
- a cinnamon stick,
- 340 grams of orzo pasta,
- 2 tablespoons of butter,
- 120 millilitres of milk (optional),
- lemon juice.
Preparation:
- Place the chicken, peeled and quartered onions, peeled carrots, salt, pepper, and cinnamon in a pot and cover with enough water to cover the meat.
- Cook for 1.5-2 hours until the meat is tender.
- In a pan, heat the butter, add the raw pasta, and sauté until it is browned.
- Add to the broth and cook until it swells.
- Optionally, add milk to slightly thin the soup.
- Season to taste with salt, pepper, and lemon juice.
Pour the finished soup into bowls. You can add pieces of chopped chicken. Enjoy!
