This Moroccan orzo recipe combines orzo cooked in a herby tomato sauce and rich Moroccan spiced lamb or beef. Top with minced fresh parsley (optional)! It’s a recipe passed down to me from my grandma that is a family favorite for kids and adults alike.

a bowl of orzo with lamb

Moroccan recipes are known for their bold and complex flavors and this orzo recipe is no different. The orzo is boiled in a modest but addicting tomato herb broth while the meat is stewed with onions, fresh parsley, cilantro, and a blend of classic Moroccan spices.

It’s one of the many family recipes that inspired me to start this blog, because I couldn’t find the recipe online or in cookbooks, and just had to know how to make it for myself.

If you enjoy this recipe, you will love more of my Moroccan family recipes like these grilled lamb chops and this chicken tagine with olives & preserved lemon.

bowls of orzo, stew meat, spices, and more

🧾Shopping List

Here’s everything you’ll need to make this Moroccan orzo recipe:

  • olive oil
  • lamb or beef stew meat (cubed)
  • yellow onion, minced
  • chili flakes
  • salt
  • pepper
  • ground ginger
  • saffron strands, bloomed with an ice cube
  • turmeric
  • bay leaves
  • cilantro, minced
  • parsley, minced
  • water
  • can tomato sauce
  • orzo 

See recipe card for quantities.

👩‍🍳 Step by Step Instructions

a pot with lamb and onions sautéing

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 becomes translucent and the meat begins to brown and tenderize, about 15 minutes.

a pot with lamb, onions and spices sautéing

Season & transfer to a saucepan. Add chili flakes, salt, pepper, ginger, saffron, turmeric, bay leaves, cilantro, and parsley and mix to combine everything.

a pot with lamb, onions, herbs, and water boiling

Transfer the meat and onions to a smaller saucepan and add 1 cup water. Bring to a simmer, before covering and simmering on low heat while the orzo cooks.

a pot of tomato sauce and water boiling

Cook the orzo. In the same large pot where the meat cooked, add 5 cups of water, 1 can of tomato sauce, and a generous pinch of salt. Bring the liquid to a boil before adding orzo and lowering to medium low.

a pot of tomato sauce and orzo boiling

Cover & cook, stirring regularly until the pasta is al dente and most of the sauce is absorbed, about 9 minutes. 

a bowl of orzo with lamb

Serve. Add some of the orzo to a bowl and top with a few spoonfuls of the meat mixture. Enjoy!

🍴 Equipment

No special equipment is needed to make this recipe! All you’ll need is two good quality pots (one large for the orzo and one small for the meat).

And, of course, a knife and cutting board to mince the herbs and onion.

a bowl of orzo with lamb

🥡 Storage

This dish makes delicious leftovers. I might even argue that it’s better the second day, as everything has time to develop maximum flavor.

I recommend adding a splash of water to the orzo before reheating (stovetop or microwave both work).

Store leftovers in an air tight container with a lid. You can store the meat and pasta separately or together, it doesn’t make a big difference. Leftovers should keep for up to 5 days in the fridge.

This recipe doesn’t stand up well to freezing.

a bowl of orzo with lamb

❤️ A Special Thank You

I grew up eating this dish with family in Morocco, but never at restaurants, only at my grandma’s dining table.

A very special thank you goes out to my late grandmother and father for sharing this recipe with me, so that I can pass it on to all of you. This blog wouldn’t exist without them.

Like many Moroccan entrees, this dish is perfect for pairing with these classic Moroccan side salads:

Bismillah,

the name Salima
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a bowl of orzo with lamb

Moroccan Orzo Recipe with Lamb

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  • Author: Salima Benkhalti
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings 1x
  • Category: Entree, Dinner, Lunch
  • Method: Stovetop
  • Cuisine: Moroccan

Description

This Moroccan orzo recipe combines orzo cooked in a herby tomato sauce and rich Moroccan spiced lamb or beef. Top with minced fresh parsley (optional)! It’s a recipe passed down to me from my grandma that is a family favorite for kids and adults alike.


Ingredients

Units Scale
  • 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
  • 34 saffron strands, bloomed with an ice cube
  • 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

  1. 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 becomes translucent and the meat begins to brown and tenderize, about 10-15 minutes.
  2. Season & transfer to a saucepan. Add chili flakes, salt, pepper, ginger, saffron, turmeric, bay leaves, cilantro, and parsley and mix to combine everything. Transfer the meat and onions to a smaller saucepan and add 1 cup of water. Bring to a simmer, before covering and simmering on low heat while the orzo cooks.
  3. Cook the orzo. In the same large pot where the meat cooked, add 5 cups of water, 1 can of tomato sauce, and a generous pinch of salt. Bring the liquid to a boil before adding orzo and lowering to medium low. Cover & cook, stirring regularly until the pasta is al dente and most of the sauce is absorbed, about 9 minutes. 
  4. Serve. Add some of the orzo to a bowl and top with a few spoonfuls of the meat mixture. Enjoy!