Manestra is one of those dishes that instantly warms you from the inside out. A beloved staple in Greek kitchens, it’s the kind of meal that’s simple, comforting, and made with pantry-friendly ingredients—yet it tastes like something much more special.
In Greek, manestra refers to orzo—the small, rice-shaped pasta that soaks up flavor beautifully. But when someone says they’re making manestra, they usually mean this cozy, one-pot dish where orzo simmers in a rich tomato and ground beef sauce until everything is perfectly tender and savory.
Whether you’re new to Greek food or grew up with dishes like this, manestra is the kind of meal you’ll want to make on repeat. It’s easy, it’s cozy, and it’s pure comfort in a bowl.
Why You’ll Love This Recipe
- One-pot magic – Easy cleanup and even easier cooking.
- Family-friendly – Kids and adults both love the mild, savory flavor.
- Customizable – Add veggies, swap the beef, or go meatless.
- Traditional with a twist – This recipe honors the classic while being approachable for everyday cooking.
Tips & Variations
- For extra richness: Use beef broth instead of water.
- Want veggies? Add diced carrots or red bell pepper with the onions.
- No beef? Ground turkey or lentils work beautifully here too.
- Cheese swap: Crumbled feta adds a salty tang if you don’t have Parmesan or Romano
Storage & Reheating
Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat on the stovetop with a splash of water or broth to loosen it up, as the orzo will continue to absorb liquid.
Manestra – A One-Pot Greek Comfort Food You’ll Crave
Ingredients
- 2 tbsp olive oil, plus more for drizzling
- 1 large yellow onion, diced
- 1 lb ground beef
- 1/4 tsp ground cinnamon
- 1/4 tsp garlic powder
- 6 oz tomato paste
- 4 cups water or broth (chicken or beef)
- 1 cup orzo pasta
- Salt and pepper, to taste
- Freshly grated Parmesan or Romano cheese, for serving
- Fresh mint leaves, for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add the diced onion and sauté until softened and translucent, about 2-4 minutes.
- Add ground beef and cook, breaking it up with a spoon, until fully browned. Drain excess fat.
- Stir in seasonings and tomato paste. Let it cook for 2–3 minutes to caramelize and deepen the flavor.
- Pour in the water or broth, stir to combine, and bring to a boil.
- Stir in the orzo, reduce heat to a simmer, cover, and cook, stirring occasionally, until the orzo is tender and has absorbed most of the liquid (about 10–12 minutes).
- Taste and adjust seasoning if needed.
- Serve warm, drizzled with a little olive oil and topped with fresh grated cheese and mint leaves Enjoy!
