Egyptian bird's tongues soup: A comforting spring transition
This is one of the simplest soups you can make. Bird's tongues is a dish commonly found in Egyptian homes. It's perfect for the transition between winter and spring.
When I first heard that we would be eating bird's tongues for dinner, I was apprehensive. However, it turned out that the soup has nothing to do with actual tongues. The quirky name only refers to the pasta, which resembles small, elongated bird tongues. In our case, it's known as orzo, and it reminds us more of rice grains. Each country has its own traditions, and it's definitely worth exploring local recipes beyond vacations.
Bird's tongues soup
The main ingredient is "bird's tongues" pasta, which gives the soup its distinct, hearty texture. The soup is made from a broth to which butter-fried pasta is later added. It's an
Every cook has their own twist on bird's tongues soup. Some add lemon juice to the broth, while others include lentils and tomatoes. It's especially popular during Ramadan when it is enjoyed after sunset, often marking the start of the nighttime meal.
Ingredients:
- 1 whole chicken
- 2 onions
- 2-3 carrots
- Salt and pepper to taste
- A cinnamon stick
- 2 cups of orzo pasta
- 2 tablespoons of butter
- Half a cup of milk (optional)
- Lemon juice
Preparation:
- Place the chicken, peeled and quartered onions, peeled carrots, salt, pepper, and cinnamon in a pot, and add 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 the pasta 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.
Spoon the finished soup into bowls. You can add pieces of chopped chicken. Enjoy!
