Quick orzo with kale and sumac from The Mezze Cookbook: Sharing Plates from the Middle East (page 176) by Salma Hage

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Acarroll on January 17, 2025

    This was solid, I have no real complaints, it just wasn't mind-blowing. The feta (we used vegan feta) really added a lot. The harissa was at a good spice level, mild with a little kick. If I made this again I would consider doubling the harissa, and maybe the garlic. We served it with dolmas and olives as a mini-mezze. Note after eating leftovers: so much better the next day (and few days). I would NOT increase harissa or garlic as noted above. Ate leftovers with (vegan) feta and dolmas, and squeeze of lemon added so much brightness. Changing my rating to 4.5

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