This is a meat stew with pasta. I am assured that it only tastes right if small Italian pasta called “orzo,” which look like tiny bird’s tongues or largish grains of rice, are used. In Egypt, families used to make the pasta themselves with flour and water, rolling tiny bits of dough into little ovals between their fingers. A friend recalls spending hours doing this with her brother every Sunday as a small child.

　　

Ingredients

serves 6

　　2 or 3 onions, sliced

　　3 tablespoons vegetable oil

　　2 pounds lamb or beef, cubed

　　Salt and pepper

　　1–1 1/2 teaspoons cinnamon

　　3/4 pound orzo

　　Grated Parmesan cheese (optional)

　　

Step 1

In a large pan, fry the sliced onions in oil until soft and golden. Add the cubed meat and turn to brown it all over. Season with salt, pepper, and a little cinnamon. Add water to cover and cook, covered, for about 1 1/2–2 hours, or until the meat is very tender, adding water if it becomes dry.

　　

Step 2

Add the pasta, cover with water, and cook for a further 20 minutes, or until the pasta is tender. Add more water if necessary. Quite a bit of sauce must be left at the end of cooking.

　　

Step 3

Serve with grated Parmesan cheese—an Italian influence in Egypt.

　　The New Book of Middle Eastern Food Copyright © 2000Knopf