This Sanliurfa soup boils orzo with isot pepper and butter into a simple but warming bowl.
8 min prep 16 min cook
Keeps the screen on · step-by-step guide · built-in timer
Prepare 1 cup orzo, isot pepper, and butter.
Toast the orzo in 15 g butter for 3 minutes.
Add 0.5 teaspoon isot pepper and turn for 30 seconds so it does not burn and turn bitter.
Add 4 cups hot water and the salt, then cook for 10 minutes.
Remove from the heat and wait 3 minutes so the orzo stays separate.
💡 Tip: Do not keep the isot in the fat too long, so the heat stays balanced.
🍽️ Serving suggestion: Serve the soup hot with a lemon wedge and bread on the side.
~164
kcal calories
4
g protein
22
g carbs
6
g fat
1.4g
Sugar
1.9g
Fiber
325.3mg
Sodium
2.1g
Saturated fat
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.
Moderate satiety, fine between meals
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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