In Egypt, little “bird’s tongues” pasta that looks like large grains of rice (called orzo in the U.S.) is used. An alternative is broken vermicelli. The pasta is fried or toasted before being cooked in stock. Be sure the walnuts are fresh.
Recipe information
Yield
serves 4
Ingredients
1 cup orzo
About 3 cups chicken or meat stock (page 143) (or you may use 1–1 1/2 bouillon cubes)
Salt and pepper
2 tablespoons extra-virgin olive oil
1 cup chopped walnuts
Preparation
Step 1
Toast the little pasta in a skillet, shaking the pan, to brown them lightly all over. Add stock a cup at a time and a little salt (take into consideration the saltiness of the stock or bouillon), and cook about 15 minutes, until tender. There should be just a little liquid left as the sauce.
Step 2
Serve in a shallow dish, sprinkled with olive oil and topped with the nuts.
