How to 🇩🇿maker orzo or rizoto (tlitli Algerian 🇩🇿traditional dish recipe)تليتلي

chickpeas

🥗Healthier: lentils

💰Cheaper: canned beans

Lentils are lower in calories and canned beans are often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier and vegetable oil is usually cheaper.

chicken

🥗Healthier: turkey

💰Cheaper: chicken thighs

Turkey is leaner, while chicken thighs are often less expensive.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: frozen herbs

Dried herbs have a longer shelf life, while frozen herbs are often more affordable.

Roast the orzo in a frying pan over medium heat until golden, stirring constantly, then set aside to cool completely.

In a saucepan, add 4 tablespoons of healthy oil and 2 chopped onions, along with 1 teaspoon of salt, 0.5 teaspoon of black pepper, 0.5 teaspoon of cinnamon, 0.5 teaspoon of turmeric, and 0.5 teaspoon of ginger.

Roast the spices with the onions and oil for a while.

Add the chicken to the saucepan and stir until it becomes golden brown, flipping it over time to ensure it browns on all sides and absorbs the seasoning.

Once the chicken is golden brown, add hot water to the saucepan.

Add 0.5 tablespoon of paprika and 1 tablespoon of tomato paste with red pepper paste.

Cook the chicken for about 45 minutes over medium-high heat.

After the chicken is ready, remove it from the broth.

Cook the orzo in the chicken broth, adding peas and carrots to enhance the taste.

Cook the orzo on very low heat, stirring occasionally to prevent sticking, adding hot water as needed until the orzo is fully cooked and doubles in size, which takes about 20 to 30 minutes.

Serve the orzo hot, garnished with chickpeas on the sides, place the roasted chicken in the middle, and garnish with boiled eggs, cinnamon, and fresh parsley on top.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary