This Balikesir-style main cooks lamb, orzo, and tomato into a juicy one-pan supper.
14 min prep 20 min cook
Keeps the screen on · step-by-step guide · built-in timer
Cut the lamb into small pieces and pat dry.
Sear the meat for the lamb orzo pan for 6 minutes.
Add the orzo and toast for 2 minutes so the grains do not turn mushy.
Add the grated tomato and hot water, then level the surface.
Cover the pan and cook for 12 minutes.
Open the lid and let it rest for 4 minutes so the orzo absorbs the sauce back in.
Lift the orzo from the bottom with a wide spoon so the lamb pieces are not crushed.
💡 Tip: Searing the meat for 6 minutes builds a flavorful base in the pan without letting it release too much liquid.
🍽️ Serving suggestion: Serve the orzo pan hot, scattered with parsley on top.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~334
kcal calories
24
g protein
22
g carbs
18
g fat
2g
Sugar
0.9g
Fiber
87.5mg
Sodium
11.5g
Saturated fat
⚠️ Nutrition data match is limited for this recipe (75%); values are estimates.
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Strong satiety, counts as a main meal
Allergens are derived automatically from the ingredient list, covering the main groups of the EU-14 food allergen standard (gluten, milk, eggs, peanuts, tree nuts, soy, seafood, sesame, celery, mustard). Cross-contamination (shared kitchen equipment, shared surfaces) isn't tracked, if you have a serious allergy, review the full ingredient list yourself and ask about preparation.
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