Shorbet lesan asfour (orzo pasta soup)

• ghee or butter↗1 tbsp 1 tbsp
• orzo↗180g 180g
• mastic crystal↗1 1

  (optional – available online or in Middle Eastern or Mediterranean shops)

• good-quality chicken stock↗2 litres 2 litres
• cardamom pods↗2 2
• bay leaves↗2 2

Step-by-step instructions

1. 1

   Heat the ghee in a medium saucepan over a medium heat. Add the orzo and stir to coat in the ghee, then stir in the mastic crystal, if using. Toast for 2-3 mins, stirring regularly, until the orzo is golden.

2. 2

   Pour in the chicken stock, then add the cardamom pods and bay leaves and bring to a boil. Simmer for 6-8 mins until the orzo is just tender. Remove the cardamom pods and bay leaves, then season to taste. Serve hot.