The Mob orzo bake to end all Mob orzo bakes. Spiked with oregano, salty olives and feta before being topped with fresh, lemony herbs, this one bangs.
Serves
4
Red Onions
Garlic
Jarred Red Peppers
Dried Oregano
Chilli Flakes
Orzo
Chopped Tomatoes
Water
Feta
Kalamata Olives
Dill
Parsley
Lemon
Olive Oil
Unlock Mob Premium
Ben Lippett
Ben Lippett (@dinnerbyben) is a cook, food writer, recipe developer, and co-founder of Dr Sting's Hot Honey. Ben spent years working at a spate of restaurants in the UK and Australia – including a brief but rewarding stint at a butcher's – before making the leap to food media.
Did you like this recipe?
Leave a note
Notes (4)
T
Tricia H.
a month ago
Delicious! I added a bit more liquid as recommended in other comments, steeped the onions in the lemon juice while the bake was cooking and added generous amounts of the herbs just before saving. The onion/herb mixture really makes the dish.
M
Marije B.
2 months ago
was an absolute hit with my friends and flavours are delicious however next time I would add a wee bit more liquid.
K
Kathy S.
3 months ago
This was lovely, made two large portions and my husband was disappointed that there wasn’t any left! I added half a finely chopped preserved lemon as I didn’t have any fresh lemons and that worked well. I did have to add about 30ml more water partway through cooking as it got a bit dry
G
Gabby D.
4 months ago
Super tasty and reheats well!
Ben Lippett
Ben Lippett (@dinnerbyben) is a cook, food writer, recipe developer, and co-founder of Dr Sting's Hot Honey. Ben spent years working at a spate of restaurants in the UK and Australia – including a brief but rewarding stint at a butcher's – before making the leap to food media.