Manestra is a warm and comforting dish from Greece that's like a hug in a bowl. It's made with orzo, a small pasta that looks a bit like rice, mixed with a rich tomato sauce and ground beef. This dish is simple but full of flavor, making it a favorite for everyday meals and special occasions alike.
Manestra is really easy to make, with just a few ingredients that come together to create something delicious. It's the kind of meal that feels special without requiring a lot of work, perfect for busy nights when you still want to eat something homemade and satisfying.
Why This Recipe Works
This Manestra recipe is a winner because it combines hearty ingredients that fill you up and warm you from the inside out. The orzo pasta soaks up the tomato sauce and beef flavors as it cooks, making every bit
e juicy and tasty. Plus, the tomato sauce adds a lovely richness and a slight tang that complements the savory beef beautifully. The olive oil brings everything together with its Mediterranean aroma, making the dish not just comforting but also full of the vibrant flavors typical of Greek cuisine.
Another great thing about this recipe is its versatility. You can easily swap the ground beef for ground lamb, turkey, or even lentils to suit your taste or dietary needs. It's a dish that can be adapted to be heartier or lighter, depending on what you're in the mood for. Whether served as a main dish with some crusty bread and a salad or as a side dish alongside grilled meats and vegetables, Manestra always stands out for its simplicity and depth of flavor. It's a straightforward recipe that delivers delicious results every time, making it a must-try for anyone looking to bring a taste of Greece into their home.
Ingredients
Orzo Pasta - Small, rice-shaped pasta that's the base of the dish. Rice or small pasta shapes likeditalini can be used as substitutes.
Tomato Sauce - Adds richness and color to the dish. Crushed tomatoes or fresh ripe tomatoes finely chopped can also work.
Onion - Gives a sweet and savory foundation to the flavors. Shallots can be a milder substitute.
Olive Oil - Used for sautéing and adds a Mediterranean flavor. Can be substituted with another vegetable oil, but olive oil is preferred for authenticity.
Ground Beef - Provides protein and makes the dish hearty. Ground lamb, turkey, or even lentils can be used for variety or a vegetarian option.
Tips
- Toast the orzo in olive oil before adding liquids to enhance its nutty flavor.
- Use a generous amount of seasoning, as pasta absorbs a lot of flavors.
- Stir the orzo occasionally while cooking to prevent it from sticking to the bottom.
- Add water or broth gradually if the orzo absorbs all the liquid but isn’t fully cooked yet.
- Let the manestra sit for a few minutes after cooking to thicken up for the perfect consistency.
How to Serve
Manestra is a comforting, tomatoey orzo dish that's a staple in Greek cuisine. It's wonderfully versatile, working as a main dish or a hearty side. Its rich, savory flavors make it a favorite for family dinners, especially during cooler months.
- As a Main Course: Serve with a side of crusty bread and a simple green salad for a complete meal.
- With Grilled Vegetables: Pair with grilled zucchini, eggplant, and bell peppers for a lighter, vegetable-forward meal.
- As Part of a Feast: Include manestra as a side dish in a larger Greek-themed dinner, alongside other favorites like Greek salad, tzatziki, and grilled meats.
Similar Recipes
Manestra
Ingredients
- 1 cup orzo pasta
- 2 tablespoons olive oil
- 1 large onion finely chopped
- 1 clove garlic minced
- ½ pound ground beef
- 2 cups tomato sauce
- 2 cups water or beef broth
- Salt and pepper to taste
- Optional: Grated Parmesan cheese or fresh herbs like parsley for garnish
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the onion and garlic, sautéing until soft and translucent.
- Add the ground beef to the skillet, breaking it apart with a spoon. Cook until browned.
- Stir in the orzo, toasting it slightly with the beef and onions for about 2 minutes.
- Pour in the tomato sauce and water (or broth). Season with salt and pepper. Bring to a simmer.
- Reduce the heat to low, cover, and let simmer for about 15-20 minutes, or until the orzo is tender and the sauce has thickened.
- Remove from heat and let it sit for a few minutes to absorb any remaining liquid.
- Serve hot, garnished with Parmesan cheese or fresh herbs if desired.
Nutrition
Notes
• Use a generous amount of seasoning, as pasta absorbs a lot of flavors.
• Stir the orzo occasionally while cooking to prevent it from sticking to the bottom.
• Add water or broth gradually if the orzo absorbs all the liquid but isn’t fully cooked yet.
• Let the manestra sit for a few minutes after cooking to thicken up for the perfect consistency.