Manestra: Greek Orzo Comfort Food with Ground Meat and Mint Recipe

Introduction

Manestra is a simple and comforting Greek dish featuring tender orzo simmered with ground meat and aromatic spices. This hearty, one-pot meal is easy to prepare and perfect for a cozy weeknight dinner.

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)
• Grated romano cheese, fresh chopped mint or parsley, and/or extra-virgin olive oil, for serving (optional)

Instructions

1. Step 1: In a large heavy pot with a lid, such as a Dutch oven, heat the olive oil over medium heat. Add the diced onion and cook until softened and beginning to brown, about 3 minutes. Add the ground beef and cook until fully browned, breaking it apart with a wooden spoon, about 5 minutes.
2. Step 2: Stir in the tomato paste, kosher salt, black pepper, ground cinnamon, and dried spearmint. Coat the meat evenly and cook until the tomato paste begins to brown slightly, about 2 minutes.
3. Step 3: Pour in the water and bring to a boil.
4. Step 4: Add the orzo, stir well, then cover and reduce the heat to low. Simmer gently, stirring occasionally, until the orzo is tender and cooked through, approximately 20 minutes. Cooking on the back burner helps prevent sticking.
5. Step 5: Taste and adjust seasoning if needed. Serve hot with grated romano cheese, fresh chopped mint or parsley, and a drizzle of extra-virgin olive oil, if desired.

Tips & Variations

• For a lighter version, substitute ground turkey or chicken for the beef.
• Try adding a pinch of crushed red pepper flakes for a subtle kick.
• If fresh mint is available, use it instead of dried for a brighter flavor.
• Whole wheat orzo adds more texture and fiber but cooks a bit longer—adjust cooking time accordingly.
• To keep the orzo from sticking, stirring occasionally and cooking on the back burner is helpful.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of water if needed to loosen the sauce. This dish does not freeze well due to the pasta texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of pasta instead of orzo?

Orzo is preferred for its size and texture, but small pasta shapes like acini di pepe or small ditalini can be used. Keep in mind cooking times may vary slightly.

Is it necessary to add cinnamon and spearmint?

While not strictly necessary, the cinnamon and spearmint add authentic Greek flavor and depth to manestra. You can omit or reduce them if you prefer a simpler taste.

Manestra: Greek Orzo Comfort Food with Ground Meat and Mint Recipe

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★★★★★

4.8 from 71 reviews

Manestra is a simple and comforting Greek orzo dish featuring ground beef cooked with tomato paste, aromatic spices like cinnamon and spearmint, and simmered with orzo pasta until tender. This hearty one-pot meal is ideal for a cozy family dinner and can be served with grated Romano cheese and fresh herbs for added flavor.

• Author: Mick
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Greek

Ingredients

Scale 1x2x3x

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

1. Heat the oil and sauté onions: In a large heavy pot such as a Dutch oven, warm the olive oil over medium heat. Add the diced onion and cook until softened and beginning to brown, about 3 minutes.
2. Brown the ground beef: Add the ground beef to the pot and cook thoroughly, breaking it apart with a wooden spoon, for about 5 minutes until fully browned.
3. Add tomato paste and spices: Stir in the tomato paste, kosher salt, black pepper, ground cinnamon, and dried spearmint. Cook while stirring until the tomato paste starts to brown, about 2 minutes.
4. Add water and bring to boil: Pour in the water and bring the mixture to a boil.
5. Add orzo and simmer: Stir in the orzo, cover the pot, and reduce the heat to low. Let it simmer gently on a lower heat (back burner recommended) for approximately 20 minutes, stirring occasionally to prevent sticking, until the orzo is tender and fully cooked.
6. Serve: Spoon the manestra into bowls and garnish with grated Romano cheese, fresh chopped mint or parsley, and a drizzle of extra-virgin olive oil if desired. Serve warm.

Notes

• Using the back burner helps prevent the orzo from sticking and burning during the simmering process.
• You can substitute ground beef with ground lamb or turkey for variation.
• Whole wheat orzo can be used for a healthier option without altering the cooking time significantly.
• Adjust seasoning to taste towards the end of cooking if necessary.
• The cinnamon and spearmint give this dish its authentic Greek flavor profile, so do not omit if possible.

Keywords: Manestra, Greek orzo recipe, comfort food, ground beef recipes, tomato paste, easy Greek dinner, one-pot meals