Demystifying bird's tongues: A taste of Egyptian home cooking
This is one of the easiest soups to prepare. Bird's tongues are a dish often found in Egyptian homes, and they are perfect for the transitional period between winter and spring.
I was terrified when I first heard that we would be eating bird's tongues for dinner. However, it turned out that the soup has nothing to do with actual tongues, and the controversial name only refers to the pasta called bird's tongues due to its small, elongated shape. It is known as orzo and more closely resembles rice grains. Every country has its customs, and it's worth using local recipes, not just on vacation.
Bird's tongues soup
The main ingredient is "bird's tongues" pasta, which gives the soup its distinctively thick consistency. The soup is prepared from a broth, to which butter-fried pasta is later added. It's an Egyptian recipe for picky eaters. Unlike the Sunday classic, not all root vegetables are used for cooking.
Every home cook prepares bird's tongues differently. Sometimes, lemon juice is added to the broth; sometimes, lentils and tomatoes are included. Bird's tongues are especially popular during Ramadan, consumed after sunset. Many people start their nightly feast with them.
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 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 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.
Pour the finished soup into bowls. You can add pieces of chopped chicken. Enjoy!
