Manestra
A comforting Greek orzo dish that warms the heart and fills the belly.
Equipment
- Heavy pot or Dutch oven For even heat distribution while cooking.
Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 1 large onion diced
- 1 lb 450g ground beef
- 6 oz 170g tomato paste
- 1 teaspoon kosher salt plus more if needed
- Black pepper to taste
- 1/4 teaspoon ground cinnamon
- 1 heaping teaspoon dried spearmint or 1 tablespoon fresh chopped mint
- 4 cups water
- 1 cup orzo whole wheat or regular
- Grated Romano cheese fresh chopped mint or parsley, and/or extra-virgin olive oil for serving (optional)
Instructions
- In a large heavy pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and sauté until softened and starting to brown, about 3 minutes.
- Add the ground beef to the pot. Cook until fully browned, breaking it apart with a wooden spoon, which should take about 5 minutes.
- Stir in the tomato paste, kosher salt, black pepper, ground cinnamon, and dried spearmint. Cook for about 2 minutes, allowing the tomato paste to brown slightly.
- Pour in the water and bring the mixture to a boil.
- Add the orzo, stir well, then cover the pot. Reduce the heat to low and let it simmer, stirring occasionally, until the orzo is cooked, approximately 20 minutes.
- Serve hot, garnished with grated Romano cheese, fresh chopped mint or parsley, and a drizzle of extra-virgin olive oil if desired.
Notes
For a leaner dish, opt for lean ground beef. If using a fattier cut or ground lamb, consider spooning out excess fat after browning. If using ground turkey, add 1 tablespoon of butter or olive oil to keep it moist. Feel free to customize with your favorite herbs or spices!