Description
Manestra is a comforting Greek orzo dish made with ground meat, tomato paste, and aromatic spices simmered to perfection. This simple yet flavorful recipe combines tender orzo pasta with a savory, spiced meat sauce, creating a hearty and satisfying meal perfect for any day of the week.
Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 1 large onion, diced
- 1 lb. ground beef (or lamb or turkey)
- 6 oz. 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)
Optional Garnishes
- Grated romano cheese
- Fresh chopped mint or parsley
- Extra-virgin olive oil
Instructions
- Sauté Onion and Brown Meat: Heat olive oil in a large heavy pot over medium heat. Add diced onion and cook until softened and starting to brown, about 3 minutes. Then add ground beef, cooking until fully browned. Break apart meat with a wooden spoon during cooking, approximately 5 minutes.
- Add Tomato Paste and Spices: Stir in tomato paste, kosher salt, black pepper, ground cinnamon, and dried spearmint. Mix well to coat the meat, cooking until the tomato paste begins to brown, about 2 minutes.
- Bring to Boil: Pour in 4 cups of water and bring the mixture to a boil.
- Simmer with Orzo: Add the orzo and stir well. Cover the pot and reduce heat to low to simmer. Stir occasionally and cook on the back burner for about 20 minutes, until orzo is tender and cooked through, preventing it from sticking to the pot.
- Serve: Spoon the manestra into bowls and add optional garnishes such as grated romano cheese, fresh chopped mint or parsley, and a drizzle of extra-virgin olive oil as desired.
Notes
- Using lean ground beef or substituting with lamb or turkey can affect the flavor and fat content.
- Cooking on a lower heat or back burner helps prevent orzo from sticking and burning.
- Fresh mint adds a bright flavor when used as a garnish, but dried spearmint works well in the cooking process.
- For a vegetarian version, omit the meat and increase the tomato paste and spices, adding vegetable broth instead of water.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Greek
