Most people’s comfort food is some kind of casserole, mac’n’cheese, or other simple American fare.
Manestra is mine.
Comfort food really is what you grow up eating, and my mom had lots of delicious, simple Greek recipes that I still make when I want something warm, comforting, and non-vegetable based (because what comfort food is made of vegetables?) :-)
This recipe is simple, and I sometimes refer to it as “Greek Chop Suey” – Ground beef or turkey (or lamb, if you want to get fancy) is cooked with onions in a tomato-based broth with orzo, with mint and cinnamon added for a unique Greek flavor.
I know what you are thinking.
Mint and cinnamon?
Really?
Trust me, it works.
Cinnamon is added to a lot of meat-based Greek recipes (have you ever had Cincinnati-style chili? Chili with cinnamon added to it, first made by Greek immigrants in the area). The mint is super unique but subtle and gives the whole thing a great flavor.
You will just have to trust me and go make it for yourself :-)
Start by browning 1 pound of ground beef or turkey with one large diced onion. I used ground turkey for this one- both are delicious!
Once the meat is cooked through, add 1 small can of tomato paste, 1 teaspoon salt and pepper to taste, and the spices.
There isn’t a lot of cinnamon in this dish- only 1/8 teaspoon. For the mint, I use dried spearmint
leaves (I have never tried fresh, but I have a mind to start an herb garden in the spring and will try it later for sure!).
Get a heaping teaspoon of the mint, and put it in the palm of your hand.
Crush the dried leaves when you add it to the pot by rubbing it between your hands as you add it to maximize the flavor of the mint. This part is fun- it kind of feels like I’m making a potion and I actually live in Hogwarts, and I should be saying some kind of spell while adding it.
Stir to coat the meat in the tomato and spice mixture, and add 4 cups of water. Bring to a boil, add 1 cup regular or whole wheat orzo (you can find this at Whole Foods or in bulk on Amazon), stir, and simmer on low, covered, until cooked, stirring occasionally (about 20 minutes).
Serve with Romano or parmesan cheese on top. Get second helpings (and thirds) :-)
Here’s the printable recipe for Manestra!
Manestra (simple Greek orzo comfort food)
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 is fine
- grated romano cheese, fresh chopped mint or parsley, and/or extra-virgin olive oil, for serving optional
Instructions
- In a large heavy pot with a lid, such as a Dutch oven, heat the 1 tablespoon olive oil over medium heat. Add the diced 1 large onion and cook until softened and starting to brown, about 3 minutes. Add the 1 lb. ground beef and cook until fully browned, breaking apart as it cooks with a wooden spoon, about 5 minutes.
- Add the 6 oz. tomato paste, 1 teaspoon kosher salt, black pepper to taste, 1/4 teaspoon ground cinnamon, and 1 heaping teaspoon dried spearmint.
- Stir to coat the meat in the tomato paste and spices and cook until tomato paste begins to brown, about two minutes.
- Add the 4 cups water; bring to a boil.
- Add 1 cup orzo; stir, cover, and simmer on low, stirring occasionally, until orzo is cooked (approximately 20 minutes). I recommend doing this on the back burner, which isn't as hot, to prevent the orzo from sticking to the pot too much.
- Serve with grated romano cheese, fresh chopped mint or parsley, and/or extra-virgin olive oil, for serving, if desired.
Notes
- I recommend using lean ground beef for this. If you use a fattier kind, or with ground lamb, it may be greasy, so I recommend using a spoon to scoop out and discard some of the fat after browning the meat.
- If you use ground turkey, I recommend adding 1 tablespoon of butter or olive oil to the pan when you cook it, since turkey is so lean.
- The provided nutrition information does not include any added sodium from seasoning to taste, any optional ingredients, and it does not take brands into account. Feel free to calculate it yourself using this calculator or by adding the recipe to Yummly.
Nutrition
Nutrition Information Disclaimer
The provided nutrition information is my best estimate and reflects one serving of the recipe (total servings indicated at top of recipe card). It does not include any added sodium from seasoning to taste, any optional ingredients, and it does not take brands into account. I use an automatic API to calculate this information. Feel free to calculate it yourself using one of these tools:
Michelle
We had the honor to eat the delicious manestra you made this July. Today I made it at home because it’s so cold outside! I made a double portion so we can have leftovers for lunch and dinner tomorrow. I used one pound of lean Turkey (93/7) and one pound of lamb. I added extra garlic, mint, and cinnamon. Yummy!! Thank you for a great recipe!
Elizabeth Lindemann
Aw, thanks so much Michelle! We made this last night too, I can’t believe the coincidence! Love the idea of using turkey and lamb for this. Enjoy your leftovers – it’s almost better the next day!
Abby
I was excited to make this recipe, I used fresh mint & it smelled delicious cooking. I just don’t think it had enough flavor for myself or my family. I did read through the comments and added a little more but that’s ok, I am very picky & you can’t win them all.
Elizabeth Lindemann
I appreciate this feedback! This is the way I grew up eating it, but recently I’ve started adding some garlic and more cinnamon to it. I’m going to add this to my list of recipes to revisit and may edit the recipe post to reflect some flavor-enhancing changes. If you do make it again, try adding 2 cloves of garlic to the onions and upping the cinnamon to 1 teaspoon. I also find dried mint has more flavor than fresh!
Noelle
Love this recipe! It’s the second time making it in a week. I knew my hubby wouldn’t care for the spearmint so I used oregano instead (I still want to try it with the spearmint sometime though). Regardless, he and I both loved it!
Elizabeth Lindemann
So glad you liked it! I’ve used Italian seasoning in this when I haven’t had mint available and that’s delicious as well.
Chels
I’ve never made this before, I wasn’t sure what to expect. I LOVED IT! I love all different flavor combos but my husband is a little more picky and he even loved it! I did take someone’s advice to add a little red pepper flakes and I used ground turkey. Next time I’ll try some garlic! Thanks so much for sharing!
Elizabeth Lindemann
So glad you both liked it!
Nilha Pearce
I made this last night and my husband and I enjoyed it. It was reminiscent of a dish I grew up with in the South. The spices were different (Italian seasoning, garlic and onion, tomato sauce, and cheddar) but the idea of a one pan meal was the same. Mom used elbow macaroni instead of Orzo. Since I was out of Orzo, I had to resort to the elbow pasta. It was fun tasting an old favorite in a different way with new flavors! I will have to try it with the Orzo next time.
Elizabeth Lindemann
Glad you liked it!
Mary
Did you substitute the elbow pasta at an equal proportion as the recipe calls for with the orzo, and follow the instructions the same? I’m making this tonight and the store was all out of Orzo so I had to get other pasta.
Elizabeth Lindemann
I think it would work with the same amounts – if it’s too liquidy you can always let it simmer uncovered for a while to let some of it evaporate!
Elizabeth
I am Greek, born in Greece, and Greek is my native language. Manestra does NOT mean “orzo” in Greek. The Greek word for “orzo” is “kritharaki,” and there is no other word for it. “Manestra” actually stems from the Italian “minestra,” which is a type of soup. You have probably heard of “minestrone,” which a specific type of soup. The reason the Greeks call it “manestra” is because it is sort of a soup-like orzo dish. The Italians might call it “Zuppa di Orzo,” and their version is different, of course, but that would be the correct way of naming the dish. Anyway, your recipe is an adaptation of Greek Manestra because the Greeks don’t use beef in it, just sprinkle feta cheese on top, and there is even a reason for that. Your use of beef is a nice touch though.
You may want to edit your text to write that “Manestra is a Greek dish with orzo,” rather than “Manestra is the Greek word for orzo.”
Elizabeth Lindemann
Really appreciate you bringing this up! In my online research, this is what I saw, but just goes to show you need to check your sources :-) I’ll edit the post. That’s really interesting about the similarities with minestrone. With regard to the beef, that’s the way my (Greek) family made it growing up, I think as a cheaper and more accessible alternative to lamb (which I use sometimes too). Maybe the addition of meat is a regional thing, or an Americanized version. Thanks again, and happy new year!
Mary Gradolph
I like this. It is easy but it needs something.
Elizabeth Lindemann
So glad you liked it! This is how my family made it growing up and personally, I like it simple. But a lot of readers have added garlic to it for a bit of extra flavor. I also think lamb is a little better with it than beef. I also just made it the other day with more cinnamon and that was great too. Hope that helps!
Ginny
Haven’t ate alot of Greek food do you really taste the mint sounds weird..
Elizabeth Lindemann
Mint is a very common accompaniment for lamb (both in Greek cuisine and other), and this recipe is often made with lamb. Give it a try :-)
Stephanie
My bf and I love this recipe! It’s super simple and easy to make! We’ve made a couple adaptations to it after making it a few times. Instead of water, we use 3c of beef broth and 1c marinara sauce. One time we forgot the tomato paste but had marinara on hand so we subbed it for that. I definitely think the tomato paste is important though! So now, we just do a mix of both. Thanks for the recipe
Elizabeth Lindemann
So glad you liked it! Agreed, I’ve used marinara for this as well but the tomato paste is much better – a more rich, deep, concentrated tomato flavor.
Sara
How well does this dish reheat? I was thinking to make it at home, then reheat in a pot while camping. Just curious. I’m looking forward to giving it a try regardless!
Elizabeth Lindemann
I reheat leftovers in the microwave and it is always super delicious, and the orzo doesn’t get mushy or anything! I think it would be OK reheated in a pot while camping – you may want to undercook the orzo just a tad the first time around and have some extra water ready to add in case it thickens too much. Hope that helps!
Lizz
Delicious! I made this with ground chicken breast and added a can of white beans and some crushed red pepper flakes. This is going into our permanent rotation!
Elizabeth Lindemann
So glad you liked it! Love the idea of adding beans.
Carolann
Tried this tonight and we liked it! This was a tasty Greek recipe. Added fresh rosemary and fresh mint, cinnamon, and garlic ( kosher salt and black pepper); which I didn’t measure any of the herbs. Used less water so it would not be as soupy. Made garlic bread and had garlic & herb goat cheese added to the dish or bread. This was delicious!
Elizabeth Lindemann
So glad you liked it!
Molly Nichols
This was very good but needed a bit more seasoning for our taste. We added garlic, thyme, and cumin and it was delicious. I also made it in the instant pot! I cooked the lamb and onion on sauté mode, drained the fat, added the tomatoes, 4 cups of water, and about 10-12 oz. dried orzo. Put the lid on and pressure cooked for 4 minutes. When it was finished I did a quick release and the pasta was cooked perfectly. We will definitely make again, thanks!
Elizabeth Lindemann
Thanks so much for sharing how you made it in an instant pot and the seasonings you added! Glad you liked it :-)
Kristin
I made this in the IP tonight too and it turned out great! I added 4 garlic cloves, 1/2 tsp cinnamon and 1 tsp each of dried mint, dried oregano, cumin & salt. Saute setting for the beef and onions then drain and add in other ingredients.. I used 1 1/2 cups of orzo cooked in IP for 4 minutes and used only 3 cups of beef broth. It was perfection! Served with yogurt sauce and topped with fresh parsley with a side of sumac roasted cauliflower in my air fryer! Great dinner & my picky eater 12 yr old daughter almost licked her plate clean! Definitely a keeper 🙌 Thank you for sharing
Elizabeth Lindemann
So glad you liked it! Love your additions, thanks for sharing!
Alex
Love this! It’s become a regular weeknight meal in our house. Quick and delicious.
Elizabeth Lindemann
So glad you like it!
Megan
Have you thought about using beef broth instead of water?
Elizabeth Lindemann
I’ve used chicken broth before with great results, but never beef broth! I think it would be delicious. My experience with beef broth is that it’s often very salty, so I’d just make sure to consider that when seasoning with salt.
Michelle
I made this recipe tonight and really enjoyed it. I added 6 cloves of chopped garlic, used fresh mint, and added a little chopped kale because we needed to use it up and because #adulting. I served it with an endive and escarole salad. I love how rich this dish is without being heavy. Perfect for late winter.
Elizabeth Lindemann
So glad you liked it! Love the idea of adding kale (or spinach!).
Katie
Do you think I can use jasmine rice instead of orzo and the same instructions? Couldn’t find orzo at my grocer.
Elizabeth Lindemann
I can’t find orzo either- yes, I think jasmine rice would work well! You may need to decrease the amount of water used. Jasmine rice typically only needs 1-1.5 cups of liquid per cup of rice, so I think start out with 1.5 cups water (err on the side of more, as you want there to be a little liquid left for a looser texture), and if you think the rice needs more after the water has been absorbed, you can stir 1/4-1/2 cup more in. Hope that helps!
Sara
This is a pretty okay recipe, but I found it a little bland. I felt like it kind of just tasted like ground beef and pasta. Maybe it’s just my personal preference, but I would probably add something to give it a little more flavor. All in all not bad though!
Elizabeth Lindemann
I will say this: this recipe needs a lot of salt (I almost always add more at the end), and adding a lot of Romano cheese helps as well. As far as the mint goes, it’s also really easy to find dried mint that’s not very potent at the store- sometimes, it may as well be cardboard haha. Adding a little more dry mint, or opting for fresh, can help with this. Some people also like to add more spices to it- such as a little nutmeg and some garlic (I prefer a more simple flavor). Hope that helps for next time!
Dennis
To be clear you add the 4 cups water to the meat? Add orzo and it absorbs it?? Thanks for long term o make it tonight
Elizabeth Lindemann
Yes! I know the ratio seems weird but trust me it works 😊 hope you like it! Make sure you stir it occasionally as the orzo will tend to stick.
Frances
I love your recipes! So easy to make, and so darn tasty. I can definitely see my family, and myself enjoying this dish on a rainy day (or any other day). We are of Mexican descent, but love Greek food! The mint made me think of albondiga soup, we use mint in the meatball mixture. Thanks so much for your wonderful recipes!
Elizabeth
Aw, thanks so much! I admit that I just had to google “albondiga soup” and wow- that looks AMAZING! I’ll have to try it out!
Debbie
We have made this quite a few times now for mid week meals. My husband made tonight and have to say it’s just as good as mine. Side of green beans. Delish! Ground lamb and mint give the Greek flavoring were used to. Opa!
Elizabeth Lindemann
So glad you liked it!
Jason
This is just like my grandma used to make- thank you for posting! Any ideas how to use an Instant Pot for this?
Thanks again!
Jason
Elizabeth
So happy you liked it, and that it reminded you of your grandmother’s recipe! I’ve never tried it in the instant pot but now I want to- what a great idea. I just found this recipe for a simple cooked orzo in an instant pot, and it recommends cooking on high pressure for 4 minutes. I’d use the sauté setting for cooking up the onions and beef, and after you mix in the water/orzo/spices, try 4 minutes on manual high pressure. I’d love to know how it comes out if you try it!
Tommy Maggitas
Thank you for sharing this. My yiayia used to make this with meat and none of us knew how she did it. This is it because I do remember she used tomato paste not sauce and most recipes call for sauce which does not give the same taste. Thank you so much.
Elizabeth
So happy you liked this and that you thought the recipe was like your yaiyai used to make it! Comments like these make my day :-)
Bonnie Agner
My aunt made manestra with lamb and it was so wonderful. She passed away and no one had her recipe. I am so happy I found this site. I’m making manestra with hamburger tomorrow.
Elizabeth
Getting this comment was the best possible way I could start my day. I really hope you like it, and that it brings back great memories of your aunt!
Shirley Edgar
My partner is Greek and has been begging me to make this, but didn’t know the English translation. He thanks you and is over the moon as I now can make it for him.
Elizabeth
Hooray!! Glad I could help :-) If you want to get REALLY authentic, use lamb instead of ground beef (I use ground beef because it’s easier and less expensive). Hope you guys like it! :-)