This Moroccan orzo recipe combines orzo cooked in a herby tomato sauce with richly spiced Moroccan lamb or beef. Top with minced fresh parsley (optional). It’s a family recipe passed down from my grandmother that both kids and adults love.
Moroccan recipes are celebrated for bold, layered flavors, and this orzo dish is no exception. The orzo simmers in a fragrant tomato-herb broth while the meat stews with onions, parsley, cilantro and classic Moroccan spices for a comforting, savory finish.
This recipe is one of the family dishes that inspired me to start the blog—I couldn’t find it in cookbooks or online and had to preserve it for my own kitchen.
🧾 Shopping List
Ingredients you’ll need for Moroccan orzo with lamb:
- olive oil
- lamb or beef stew meat, cubed
- yellow onion, minced
- chili flakes
- salt
- pepper
- ground ginger
- saffron strands, bloomed (optional)
- turmeric
- bay leaves
- cilantro, minced
- parsley, minced
- water
- one 15 oz can tomato sauce
- orzo
See the recipe card below for exact quantities.
👩🍳 Step by Step Instructions
Sauté the meat and onion. Heat olive oil in a large pot over medium heat. Add stew meat and minced onion and sauté until the onion is translucent and the meat begins to brown, about 10–15 minutes.
Season and transfer to a saucepan. Stir in chili flakes, salt, pepper, ground ginger, saffron (if using), turmeric, bay leaves, minced cilantro and parsley. Transfer the meat and onions to a smaller saucepan, add 1 cup water, bring to a simmer, then cover and keep simmering on low while the orzo cooks.
Keep the meat simmering gently so it becomes tender and flavorful while you finish the orzo.
Cook the orzo. In the large pot used for the meat, bring 5 cups water, the can of tomato sauce and a generous pinch of salt to a boil. Add the orzo, reduce heat to medium-low, cover, and cook, stirring occasionally, until the pasta is al dente and most of the sauce is absorbed, about 8–10 minutes.
If the orzo absorbs too much liquid before it’s tender, stir in a splash of hot water and continue cooking until done.
Serve. Spoon orzo into bowls and top with several spoonfuls of the simmered meat. Garnish with extra parsley or cilantro if you like. Enjoy hot.
🍴 Equipment
No special equipment required—just two good pots (one large for the orzo and one smaller saucepan for the meat), a knife and a cutting board to mince herbs and onion.
🥡 Storage
This dish makes excellent leftovers—flavors develop overnight. Store in an airtight container in the refrigerator for up to 5 days. Reheat gently on the stovetop or in the microwave with a splash of water to loosen the orzo. The recipe does not freeze well, so refrigeration is recommended.
❤️ A Special Thank You
I grew up enjoying this dish at my grandmother’s table in Morocco. A heartfelt thank you to my late grandmother and father for sharing this recipe—without them this blog wouldn’t exist.
🍽 Related Recipes
This entree pairs beautifully with classic Moroccan side salads and dips:
Classic Moroccan Lentil Salad
Classic Moroccan Tomato Side Salad
Zaalouk (30 Minute Moroccan Eggplant Dip)
Moroccan Roasted Pepper Salad
Bismillah,
Moroccan Orzo Recipe with Lamb
Description
This Moroccan orzo combines orzo cooked in a herby tomato sauce with richly spiced lamb or beef. Top with minced parsley if you like. It’s a treasured family recipe from my grandmother.
Ingredients
- 2 tbsp olive oil
- 1.5 lb lamb or beef stew meat, cubed
- 1 yellow onion, minced
- 1 tsp chili flakes
- 1 tsp salt
- 1 tsp pepper
- 1 tsp ground ginger
- 1/2 tsp turmeric
- 3–4 saffron strands, bloomed with an ice cube (optional)
- 2 bay leaves
- 1/2 cup cilantro, minced
- 1/2 cup parsley, minced
- 6 cups water
- 1 (15 oz) can tomato sauce
- 2 cups orzo
Instructions
- Sauté the meat & onion. Heat the olive oil in a large pot over medium heat. Add the stew meat and minced onion and sauté until the onion is translucent and the meat starts to brown, about 10–15 minutes.
- Season & simmer. Add chili flakes, salt, pepper, ground ginger, saffron (if using), turmeric, bay leaves, cilantro and parsley. Transfer mixture to a smaller saucepan, add 1 cup water, bring to a simmer, then cover and cook on low while the orzo finishes.
- Cook the orzo. In the large pot, bring 5 cups water, the tomato sauce and a pinch of salt to a boil. Add orzo, reduce heat to medium-low, cover and cook, stirring occasionally, until orzo is al dente and most sauce is absorbed, about 8–10 minutes.
- Serve. Plate some orzo and top with spoonfuls of the meat. Garnish with extra parsley or cilantro if desired. Serve hot.