This recipe is a twist on a classic Egyptian orzo pasta recipe called Lesan El Asfour. This savory pasta is so delicious, filling, and satisfying. Since our mom made this comfort food for us as kids, this comforting dish is like a big bowl of nostalgia!

egyptian orzo pasta on a plate with parsley and serving spoon

What is Lesan El Asfour?

If you are unfamiliar with Egyptian cuisine, you may not have heard of Lesan El Asfour before. Technically, the phrase Lesan El Asfour translates directly to mean “bird’s tongue” in Arabic. But don’t worry, this dish doesn’t have any real tongues in it.

In fact, the reason why this recipe got its name is because of how similar the orzo is to the shape of a bird’s tongue. We truly love orzo (scroll down to the end for our favorite orzo recipes) so we love that this dish is named for the pasta!

egyptian orzo pasta on a plate with parsley and serving spoon

What is orzo?

It’s common for orzo to be mistaken for rice — in fact, orzo translates from Italian to mean barley. However, despite the small, oblong shape, orzo is a type of pasta! It’s made from a mix of semolina flour and whole wheat or durum wheat flour. It’s then rolled out into long strips and punched into the shape!

We love orzo because it cooks quickly, saving us time in the kitchen. It is also a unique shape, giving our kids something to chat about during dinner!

How to make Lesan el asfour

  1. Melt butter in an oven-safe pot over medium-high heat on the stove.
  2. Add the uncooked orzo pasta to the pot and stir in the melted butter for about 5 minutes. Toast the orzo until the pasta turns golden brown, then remove from the pot.
  3. Add olive oil, onion, and garlic to the pot once the orzo has been removed. Cook it all over medium heat until the onions are translucent.
  4. Mix in the ground beef and red peppers. Cook it all together, and drain off excess fat when needed.
  5. When the ground beef is browned and the fat is drained, add salt, pepper, tomato paste and cinnamon.
  6. Stir everything together.
  7. Add the toasted orzo back to the pot, and pour in the broth. Stir everything together and cover.
  8. Place the pot in the oven at 350 degrees for about 30 minutes. Based on the texture of the pasta, you may need an additional 5 minutes to reach al dente.
  9. Serve hot, with parsley or your favorite fresh herb garnish!
egyptian orzo pasta on a plate with parsley and serving spoon

A shortcut to make Lesan El Asfour in half the time

We have some great news for you if you want to make this recipe, but don’t have 30 minutes to wait for it to cook. You can make this over the stovetop for a speedy version of this recipe! Simply bring the pot up to a boil on the stove after you add the toasted orzo and broth. Cover and reduce the heat to medium-low for 12-14 minutes, or until the pasta is tender. It’s so easy and saves a bunch of time.

Orzo dishes that you are going to love!

As we said, we adore orzo pasta. It cooks quickly and it has a great texture and shape.

  • Our Creamy Parmesan Spinach Orzo is indulgent in every way – truly a must-try! It is so rich and flavorful, but surprisingly only takes a few ingredients. The best part is that the spinach packs a ton of plant-based protein, making it a well-balanced meal!
  • One-pot meals are our go-to for easy weeknight dinners. Our One Pot Mediterranean Orzo Pasta is so easy and filling that you are definitely going to want to make it over and over again.
  • If you are in the mood for Mediterranean flavors but want something a little lighter, then you have to try our Greek Orzo Pasta Salad. It is perfect for cookouts, barbecues, and potlucks!
  • Last but not least, Shorbet Lesan El Asfour is another take on this traditional Egyptian dish. It is a delicious chicken soup, that is so comforting. Our mom used to make it for us whenever we were sick!
a bowl of Egyptian orzo pasta topped with fresh herbs

Egyptian Orzo Pasta aka Lesan el Asfour

4.81 from 21 votes
Author: Food Dolls
Servings: 6 servings
Prep: 20 minutes
Cook: 30 minutes
Total: 50 minutes
This orzo pasta is so good and a popular Egyptian dish, made with a tomato spiced ground beef.


  • 2 Tablespoons unsalted butter
  • 16 ounces Orzo pasta
  • 2 Tablespoons olive oil
  • 1 diced onion
  • 6 cloves garlic
  • 1 pound lean ground beef
  • 1/2 cup finely diced red pepper
  • 3 teaspoons sea salt more or less to taste
  • 1 teaspoon black pepper
  • 4 Tablespoons tomato paste
  • 3/4 teaspoon ground cinnamon
  • 4 cup chicken broth or choice of broth


  • Preheat oven to 350 degrees Fahrenheit.
  • In an enameled pot on medium high heat, melt butter. Add orzo pasta. Stir for a 4-5 minutes or until it is lightly golden brown and has toasted. Remove from pot and set aside.
    2 Tablespoons unsalted butter, 16 ounces Orzo pasta
  • Place the pot back on the cooktop on medium heat. Add olive oil, onion, and garlic. Sauté until onions are translucent, about 2-3 minutes. Add ground beef and red pepper and cook. Drain the excess fat.
    1 pound lean ground beef, 1 diced onion, 2 Tablespoons olive oil, 6 cloves garlic, 1/2 cup finely diced red pepper
  • Add salt, pepper, tomato paste and cinnamon. Stir until the tomato paste has coated all the beef. Add the toasted orzo pasta, and broth. Stir, and cover.
    3 teaspoons sea salt, 1 teaspoon black pepper, 3/4 teaspoon ground cinnamon, 4 Tablespoons tomato paste, 4 cup chicken broth
  • Bake for 30-35 minutes or until pasta is cooked. Garnish with fresh parsley!



White perfect pot.
1 Pot


Note: If you are not a fan of a strong cinnamon flavor, reduce the cinnamon to 1/4 tsp or 1/2 a tsp!


Serving: 1serving | Calories: 493kcal | Carbohydrates: 63g | Protein: 28g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.4g | Cholesterol: 60mg | Sodium: 1885mg | Potassium: 638mg | Fiber: 4g | Sugar: 5g | Vitamin A: 674IU | Vitamin C: 21mg | Calcium: 49mg | Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Like this recipe?Please leave a comment!

Why toast the Orzo pasta? 

If you don’t like mushy pasta, then you have to toast it. It is key! It enhances the flavor by giving it a nutty flavor too.

We used a 4.5 qt Le Creuset enameled dutch oven, find it here

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Meet Alia & Radwa

Welcome to Food Dolls! We’re so glad you found us. We are Alia and Radwa, sisters who want to share simple and easy recipes with you. We hope you find recipes here that you enjoy making as much as we do! Learn more about us!

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Recipe Rating


  1. My husband cooked this yesterday with beef broth as it’s all we had. This dish is delicious and there was plenty of leftover for lunches. We ate this for dinner with a side of persian salad and hummous. The spices made the house smell amazing, Thank you!

  2. 5 stars
    This has become a staple in our house! The only changes I make is I use the whole red pepper and I add baby spinach at the end.

    1. Be sure to give it a good stir before baking! You can also grease the bottom of the pan if needed. Hope this helps!

      Alia & Radwa

  3. 5 stars
    Made this meal for the first time. SO Delicious!! Every morsel is full of flavor. Thank you Food Dolls!