I think it is a well known fact that I happen to love orzo. Orzo macaroni Is origionally from Greece. It also wound up in Egypt and for a time Egypt was rulled by both Greece and Rome after the ancient pharohs have ruled.
I also love history and the way certian dishes was around since the beguinning of time itself. Cleopatra herself was Greek. Ok my phone battery is going to die if I do not hurry up and post this recipe.
It is a very basic recipe with not that many ingredients and also very easy to follow. So let’s go get started.
I boiled 1 gallon or 4 liters of water then add 1 pinch of pink salt and 1 tsp of olive oil for making the orzo. I cooked it to package directions about 20 minutes then rinced and put it back in the pot.
In my mortar and pestle I added 2 green cardomoms, 4 allspice berries, 1 pinch each of cumin seeds and dill seeds, 1 broken piece of cinnamon stick if I am using instead of 1 pinch of cinnamon powder that is already ground by a factory and 1 bullion cube then ground it with my mortar and pestle then set this aside.
I added to a wok 1 oz of olive oil, 1/2 lb or 1/2 kilo of zabiha beef or turkey bacon. Please make sure the zabiha bacon or stribbles is very well cooked til it is crispy like. Vegetarians and vegans I didn’t forget you. You can use the Morningstar farm stribbles and it is the same amount of as the non veg version.
I added the contents from my mortar and pestle in to the wok, 1 pinch each of turmeric, paprika, cinnamon powder if using instead of a broken pieces of cinnamon, and chili flakes or 1 dried small red chili, crushed.
I stirred and added 3 dashes of maggi or knorr aroma, 1 onion or shallot, 5 cloves of garlic chopped. I cooked it until the raw smell went away. The onions are not brown for this recipe.
I added 1 chopped tomato and 1 tbs of lemon juice on low heat until the tomato disintergrates.
I small chunk each of romano and parmamesan cheese for non veg or 3 pinches of nutritional yeast for veg or vegan recipe options.
Nutritional yeast is like cheese to a vegan. Put the sauce in there with the drained orzo macaroni and stir briskly to give it an even coat. Add 3 big fat pinches of parsley as a garnish. Put the lid and let it sit for 5 minutes then enjoy.
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