Orzo Pasta & Tomato Soup: Terbiyeli Şehriye Çorbası

The perfect, easy, store-cupboard raiding soup for those days when you can't quite be bothered or need a quick, simple fix. Orzo pasta grains, cooked in an immune-boosting broth brought together with a rich and creamy dressing of egg and lemon.



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Category: Soups Store-cupboard Cooking
Cuisine Type Turkish


Turkish Orzo Soup Ingredients

1 Tabelspoon Biber salçası (Red pepper paste)
2 Cups Bone stock (or meat/chicken/Veg stock if you prefer)
3 Cups Water (One retained)
400 Gram Grated tomatoes / passata
1 Cup Orzo pasta (Arpa şehriye)
2 Egg Yolks
0.5 Lemon juice

Pinch each of:

Black pepper
Pul biber / Aleppo pepper flakes

Orzo Pasta & Tomato Soup: Terbiyeli Şehriye Çorbası Directions

  1. Wash and drain the pasta.
  2. Heat a little olive oil in a saucepan and add the pepper paste, cooking it until it starts to loosen.
  3. Add to the pan the tomatoes, stock and two of the three cups water.
  4. Stir and bring to a gentle boil.
  5. Add the pasta grains and cook for 8-10 minutes.
  6. Once cooked add the third cup of water, this will prevent the grains overcooking.
  7. In a small bowl gently whisk the egg together with the lemon juice.
  8. Using a small ladle or large spoon take some of the hot soup and slowly drizzle it into the egg and lemon mixture.
  9. Repeat a second time. 
  10. Pour the warmed egg mixture gently into the saucepan and stir through.
  11. Season with salt and pepper to taste. 
  12. Serve in bowls with the pepper flakes and mint.

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