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

Introduction

Manestra is a comforting Greek dish featuring tender orzo pasta simmered with savory ground meat and tomato paste. Simple yet flavorful, it’s a perfect one-pot meal that’s both hearty and satisfying.

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 starting 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. Cook, stirring, until the tomato paste begins to brown, about 2 minutes.
3. Step 3: Add the water and bring the mixture to a boil.
4. Step 4: Stir in the orzo, cover the pot, and reduce the heat to low. Simmer gently, stirring occasionally, until the orzo is tender and has absorbed most of the liquid, about 20 minutes. Cooking on a back burner helps prevent sticking.
5. Step 5: 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 and use whole wheat orzo.
• Add a pinch of crushed red pepper flakes for a subtle kick.
• Fresh mint enhances the brightness—try adding a handful just before serving.
• If you prefer a thicker texture, let the dish sit uncovered for a few minutes after cooking to thicken slightly.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water if the mixture has thickened too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of pasta instead of orzo?

Orzo works best as it cooks evenly and absorbs the sauce nicely, but small pasta shapes like ditalini or acini di pepe can also be used with similar cooking times.

Is dried spearmint essential for flavor?

Dried spearmint provides a traditional herbal note, but fresh mint can be used instead. If neither is available, a small pinch of dried oregano or basil can offer a different but pleasant flavor.

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

Print Recipe

★★★★★

4.9 from 116 reviews

Manestra is a comforting Greek dish featuring orzo pasta simmered with ground meat, tomato paste, and aromatic spices like cinnamon and spearmint. This simple yet hearty one-pot recipe is perfect for a cozy family meal and can be garnished with grated Romano cheese and fresh herbs for added flavor.

• Author: Cleo
• 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)

For Serving (Optional)

• Grated Romano cheese
• Fresh chopped mint or parsley
• Extra-virgin olive oil

Instructions

1. Heat the oil and sauté onion: In a large heavy pot or Dutch oven, heat 1 tablespoon olive oil over medium heat. Add the diced onion and cook until softened and starting to brown, about 3 minutes.
2. Brown the meat: Add 1 lb ground beef to the pot and cook until fully browned, breaking it apart 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. Cook, stirring, until the tomato paste begins to brown, about 2 minutes.
4. Add water and bring to boil: Pour in 4 cups water and bring the mixture to a boil.
5. Add orzo and simmer: Stir in 1 cup orzo, then cover and reduce heat to low. Simmer, stirring occasionally to prevent sticking, until orzo is cooked through, about 20 minutes. Using the back burner with lower heat helps avoid sticking.
6. Serve: Spoon the manestra into bowls and garnish with grated Romano cheese, fresh herbs like mint or parsley, and a drizzle of extra-virgin olive oil if desired.

Notes

• Use ground lamb or turkey instead of beef for different flavor variations.
• Fresh mint can substitute the dried spearmint if available.
• Cooking orzo on the back burner prevents it from sticking to the pot.
• Optional toppings like Romano cheese and herbs enhance flavor but can be omitted for a dairy-free option.
• Stir occasionally during simmering to ensure even cooking and prevent burning.

Keywords: manestra, greek orzo, comfort food, ground beef recipe, one-pot meal, greek pasta dish