Lisan al-Asfour (Arabic Orzo Pasta): Toasted Rice-Shaped Pasta for Soups & Bakes
Lisan al-asfour (literally sparrow's tongue) is small, grain-shaped durum wheat pasta known in the Mediterranean as orzo or risoni. Toasted golden in ghee before simmering in stock, it stars in the classic Egyptian and Levantine lisan al-asfour soup.
Durum Semolina Shaped Like Grains of Rice
Despite looking like plump grains of rice or barley, lisan al-asfour is 100-percent durum wheat semolina pasta. Its traditional Arabic name translates to sparrow's tongue after its tapered oval shape. Because each piece is thicker than thin vermicelli, brands such as Ankara toast evenly in butter or ghee to a nutty amber colour while keeping a tender, springy bite.
How to Keep Lisan al-Asfour Soup Clear and Brothy
Across Egypt and the Levant, a steaming bowl of shorbat lisan al-asfour finished with fresh lemon juice is a beloved Ramadan iftar starter and everyday comfort soup. The secret so the pasta does not drink up all the broth is thorough toasting: stir the dry pasta in a spoonful of samna (ghee) until deep golden brown, pour in hot chicken or beef stock with a pod of cardamom and a tiny crystal of mastic, simmer gently for just 6 to 7 minutes, then turn off the heat and let it finish covered for 5 minutes.
Oven-Baked Egyptian Tagines and Toasted Rice Pilafs
Beyond soup, toasted lisan al-asfour shines in an Egyptian clay-pot bake (tagine lisan al-asfour), where the golden pasta bakes in the oven with braised beef or chicken livers, caramelised onions, tomato sauce and seven-spice until fluffy like pilaf. Levantine and Turkish cooks also brown a handful of lisan al-asfour in place of shaarieh vermicelli to fleck white rice or bulgur.