Sunday, September 9, 2012


This is Mediterranean, but all of the ingredients would be found in Egypt.





1 pound orzo pasta

8 ounces peas

2 stalks celery, trimmed and diced

1/2-ounce fresh oregano, chopped

1/2-ounce fresh chives, chopped

1/2-ounce fresh parsley, chopped

3-4 cloves garlic, minced

2 tablespoons extra virgin olive oil

2 tablespoons red wine vinegar

5 tablespoons lemon juice or juice of one lemon

2-3 plum tomatoes, diced

Pinch of white pepper

Pinch of salt





Cook orzo in lightly salted boiling water for 7 minutes or until cooked through. Remove to a colander, drain, and rinse well with cold water.


Place orzo in a large serving bowl; then drizzle 1 teaspoon of olive oil around the orzo and toss well.


Cook the peas in slightly salted boiling water for 1-2 minutes, drain, and rinse with cold water in a colander.


Mix peas and orzo together, slowly adding all the other ingredients until well mixed.


Add salt and white pepper to taste.

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