I love this simple, delicious chicken soup that stands out because of the distinct flavor of cardamom. If you love a bowl of steaming hot chicken soup but want to try something new, this is the recipe for you.
Orzo or risi pasta is used to give the soup body. In Arabic, this small, rice-shaped pasta is called lsaan 3asfour, or “bird tongues,” because of its shape. I remember eating this excellent soup at my Taita’s house in Egypt, amazed at the thought that I was consuming tiny bird tongues!
approx 1/2 cup of orzo/risoni, or risi pasta
2 tbsp of vegetable oil
2 cups of excellent quality chicken stock
1 small onion or shallot
1 tsp of black pepper
1 tsp cardamom
1/4 tsp of allspice (optional)
salt to taste
In a pot, heat the oil. Add the pasta and sautee it for a couple of minutes.
Add the chicken stock. Put the onion in whole. Add the spices, and salt to taste.
Let simmer for a few minutes. Before serving, remove the onion.
Serve with a salad for a light meal.
Variation: In pot, sautee a medley of chopped fresh vegetables (onion, carrot, zucchini, green bean, potato) in some olive oil. When slightly softened, add chicken broth, cardamom, and salt&pepper to taste. Let simmer for a few minutes then serve.
My family in Jordan eats a lot of lentil soup in the winter. They say that lentils are one of those foods that heat up the whole body, and give you a huge boost of energy. Most of the time, we make Palestinian fattit 3adas, but once in a while, my Taita will make Egyptian lentil soup for a change. It’s a bit lighter than the Palestinian version, and also differs in that it has vegetables and noodles in it. You can really cater this recipe to your tastes, and it only takes about half an hour to make. It’s an excellent soup for those cold winter evenings, and is healthy too!
2 tbsp of vegetable oil, olive oil, or butter
2 cups of yellow lentils/split peas, washed and drained
4 cups of water OR any kind of stock
1 large onion, roughly chopped
4 cloves of garlic, roughly chopped
1 large tomato, roughly chopped
1 carrot, shredded or finely chopped
2 tsp of cumin
1/2 tsp of turmeric
1 tsp each of chili powder and paprika (optional)
1 tsp of hot pepper flakes (optional)
3/4 cup of vermicelli noodles (optional)
salt&pepper to taste
In a pot, heat your oil or butter, then add the split peas or lentils.
Sautee them gently for a couple of minutes, then add the water or stock. Let the liquid reach a boil, then add the onion, garlic, tomato, and carrot. Cover, and let simmer on low heat until the lentils are tender. This usually only takes about 15 minutes.
Once the lentils are fully cooked and very tender, let the contents of the pot cool for a bit, then puree them in a food processor, blender, or using a hand blender. Return the pureed mixture to the cooking pot.
Add all of the spices, and salt&pepper to taste. Stir the soup, then cover and let simmer for a few more minutes, so that the flavors from the spices really infuse the soup.
If you feel like the soup is too thick, add some more stock or water to get your desired consistency.
Optional: If using vermicelli noodles, heat some more oil or butter in a small pot or frying pan, then add the vermicelli. Brown the vermicelli in the hot fat, being careful not to burn them. Once browned, add the vermicelli to the pot of lentil soup and stir.
Traditionally, this soup is served with tiny Egyptian onions on the side, or fresh green onions, as well as arugula and sliced radishes. The spiciness of the onions, radishes, and arugula contrast nicely with the full-bodied flavor of the lentils. To make this meal extra hearty and filling, we often tear up a loaf of pita bread into our bowls. You can even toast the pita bread in the oven first, then break it up into pieces like croutons!
For a non-traditional twist, add a dollop of sour cream, or drizzle some olive oil into your bowl before dipping in.