A great recipe, I bought some orzo to try making this dish, and the results were amazing. I highly recommend this recipe, for was delicious! Thanks David
Feb 22, 2022·edited Feb 22, 2022Liked by David Lebovitz
Well I made it and it was absolutely delicious! Used mint, tarragon and parsley. I followed the directions but forgot to add the chile (I caught it angrily staring up at me from the counter when the whole thing was already in the oven). I confess, I did not miss it. A sprinkle of herbs on top with feta and the lemon zest was just the perfect touch. I’ll be making this again. Thank you!
I’ve made many of your recipes over the years and have loved them all. This one didn’t come out well and I don’t know why. The yogurt looked curdled. I used dry orzo in the correct amount. I’d like to try it again. I used baby spinach, fresh cilantro and parsley, and dill. I used sumac which I love , but it just didn’t come together right. Suggestions?
I just made for dinner because I loved the sound of it but not a hit here either. I think too many lemony/tangy elements and not enough savoury/umami. A lot of effort for a bit of a disappointing result unfortunately. Agree that most of the recipes on here are great!!
Thanks for your replies. This is Anna's recipe that I mostly just tweaked with a few technique changes. She said it's based on a Syrian recipe. We did like it as written. I saw Taste recently featured the recipe as well along with an interview with her https://tastecooking.com/recipes/preserved-lemon-herb-baked-orzo/
I thought this was great. I wonder if the commenter who thought it was too bright didn’t use preserved lemon? That gives it a distinct savoriness imho.
It serves 6. I don't know about nutritional information but there are websites you can plug recipe ingredients into and it calculates that. Hope that helps!
Sorry for this incredibly stupid question, but it is two cups of dry orzo or cooked orzo? When you mix it in with the spinach, yogurt, etc. is it dry or already cooked?
Sounds delicious! Orzo is also called 'langues d'oiseaux' (bird tongues) in French. Our favourite traiteur in Rennes sometimes makes an appetiser in a little verrine with langues d'oiseaux and langoustines.
A great recipe, I bought some orzo to try making this dish, and the results were amazing. I highly recommend this recipe, for was delicious! Thanks David
Well I made it and it was absolutely delicious! Used mint, tarragon and parsley. I followed the directions but forgot to add the chile (I caught it angrily staring up at me from the counter when the whole thing was already in the oven). I confess, I did not miss it. A sprinkle of herbs on top with feta and the lemon zest was just the perfect touch. I’ll be making this again. Thank you!
Glad it was a hit!
I’ve made many of your recipes over the years and have loved them all. This one didn’t come out well and I don’t know why. The yogurt looked curdled. I used dry orzo in the correct amount. I’d like to try it again. I used baby spinach, fresh cilantro and parsley, and dill. I used sumac which I love , but it just didn’t come together right. Suggestions?
I just made for dinner because I loved the sound of it but not a hit here either. I think too many lemony/tangy elements and not enough savoury/umami. A lot of effort for a bit of a disappointing result unfortunately. Agree that most of the recipes on here are great!!
Thanks for your replies. This is Anna's recipe that I mostly just tweaked with a few technique changes. She said it's based on a Syrian recipe. We did like it as written. I saw Taste recently featured the recipe as well along with an interview with her https://tastecooking.com/recipes/preserved-lemon-herb-baked-orzo/
I thought this was great. I wonder if the commenter who thought it was too bright didn’t use preserved lemon? That gives it a distinct savoriness imho.
It sounds delicious !
I hate to ask this question, but I’m on a diet for my health. Is there any nutritional info on this recipe, and many does it serve? Be nice 🤷🏻♀️🤷🏻♀️
It serves 6. I don't know about nutritional information but there are websites you can plug recipe ingredients into and it calculates that. Hope that helps!
Thank you 😊
So the pasta (orzo) is added raw and cooks in the recipe, yes?
Yes it is. It cooks in the baking dish with the boiling water.
Sorry for this incredibly stupid question, but it is two cups of dry orzo or cooked orzo? When you mix it in with the spinach, yogurt, etc. is it dry or already cooked?
Yes it is added raw. It cooks in the baking dish with the boiling water.
I had the same question. The answer is: DRY.
I am going to try this recipe.
Loved this.
Sounds delicious! Orzo is also called 'langues d'oiseaux' (bird tongues) in French. Our favourite traiteur in Rennes sometimes makes an appetiser in a little verrine with langues d'oiseaux and langoustines.
That's interesting. I looked it up and it appears to be a translation (or some version) of the pasta Tlitli which is an Algerian dish...which sounds delicious! https://yourtravelfriends.com/recipes/tli-tli-bdjedi-recipe-national-dish-of-algeria/
Oh, wow! That does sound delicious!