Manestra: Greek Orzo Comfort Food with Beef and Mint Recipe

Introduction

Manestra is a comforting Greek dish featuring tender orzo pasta simmered in a rich, spiced tomato and meat sauce. This simple one-pot meal combines familiar flavors with a touch of cinnamon and mint for a unique twist that’s perfect for cozy dinners any night of the week.

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, heat the olive oil over medium heat. Add the diced onion and cook until softened and beginning to brown, about 3 minutes.
2. Step 2: Add the ground beef and cook until fully browned, breaking it apart with a wooden spoon, about 5 minutes.
3. Step 3: Stir in the tomato paste, kosher salt, black pepper, ground cinnamon, and dried spearmint. Cook until the tomato paste starts to brown slightly, about 2 minutes.
4. Step 4: Pour in the water and bring the mixture to a boil.
5. Step 5: Add the orzo, stir, then cover and reduce the heat to low. Simmer gently, stirring occasionally, until the orzo is tender, about 20 minutes. Cooking on a back burner can help prevent sticking.
6. Step 6: Serve hot, topped 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 in place of beef or lamb.
• Fresh mint adds a bright flavor, but dried spearmint works well and is traditional.
• If you like a saucier dish, add a little extra water or tomato paste while cooking the orzo.
• Try swapping romano cheese with feta for a creamier, tangier finish.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave with a splash of water to loosen the sauce and prevent sticking.

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 small size and quick cooking, but you can use other small pasta shapes like acini di pepe or small shells. Adjust the cooking time accordingly.

What if I don’t have spearmint?

If spearmint isn’t available, fresh mint or even a small amount of dried oregano can be used as substitutes to maintain a Mediterranean flavor.

Manestra: Greek Orzo Comfort Food with Beef and Mint Recipe

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4.6 from 58 reviews

Manestra is a comforting Greek dish featuring orzo pasta cooked in a rich, savory sauce of ground beef, tomato paste, and aromatic spices such as cinnamon and spearmint. This simple, hearty one-pot meal is flavored with a blend of Mediterranean seasonings and can be served with grated Romano cheese and fresh herbs for an authentic taste of Greece.

• Author: Ella
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Stovetop
• Cuisine: Greek
• Diet: Halal

Ingredients

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Meat and Aromatics

• 1 tablespoon olive oil
• 1 large onion, diced
• 1 lb. ground beef (or lamb or turkey)

Seasonings and Sauces

• 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)

Other Ingredients

• 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 olive oil and sauté onion: In a large heavy pot or Dutch oven, warm 1 tablespoon olive oil over medium heat. Add the diced onion and cook until softened and just starting to brown, about 3 minutes.
2. Brown the ground meat: Add 1 lb. ground beef to the pot with the onions. Cook until fully browned, breaking apart the meat with a wooden spoon, about 5 minutes.
3. Add tomato paste and spices: Stir in 6 oz. tomato paste, 1 teaspoon kosher salt, black pepper to taste, 1/4 teaspoon ground cinnamon, and 1 heaping teaspoon dried spearmint. Coat the meat evenly and cook until the tomato paste begins to brown slightly, about 2 minutes.
4. Add water and bring to a boil: Pour in 4 cups water and raise the heat to bring the mixture to a boil.
5. Add orzo and simmer: Stir in 1 cup orzo, then cover the pot and reduce heat to low. Allow the orzo to simmer gently for approximately 20 minutes, stirring occasionally to prevent sticking. Cooking on a back burner with gentler heat is recommended.
6. Serve with garnishes: Once the orzo is tender and liquid absorbed, serve the manestra hot. Optionally, sprinkle with grated Romano cheese, fresh chopped mint or parsley, and drizzle with extra-virgin olive oil for added flavor.

Notes

• For a leaner option, substitute ground beef with ground turkey or lamb.
• Dried spearmint is traditional, but fresh mint can be used for a brighter flavor.
• Cooking the orzo on a lower heat helps prevent sticking and burning on the bottom of the pot.
• Adjust salt and pepper seasoning at the end if needed.
• This dish can be served as a main meal or as a side dish with Greek salads or roasted vegetables.

Keywords: Manestra, Greek orzo dish, ground beef orzo, Greek comfort food, tomato orzo stew, traditional Greek recipe