📝 About This Recipe
Manestra is the quintessential Greek 'comfort in a bowl,' a soul-warming tomato-based soup that transforms humble orzo into a velvety masterpiece. Rooted in the village traditions of rural Greece, this dish balances the sweetness of sun-ripened tomatoes with the aromatic warmth of cinnamon and cloves. It is a thick, nourishing soup that blurs the line between a stew and a pasta dish, making it the perfect restorative meal for chilly evenings.
🥗 Ingredients
The Aromatics
- 1/3 cup Extra Virgin Olive Oil (high quality Greek oil preferred)
- 1 large Yellow Onion (finely diced)
- 3 cloves Garlic (minced)
- 1 medium Carrot (finely grated to melt into the sauce)
- 1 piece Celery Stalk (minced)
The Base and Grains
- 1.5 cups Orzo Pasta (Kritharaki) (medium size)
- 1 tablespoon Tomato Paste (double concentrated)
- 14 ounces Canned Crushed Tomatoes (or 3 large fresh grated tomatoes)
- 6 cups Vegetable or Chicken Stock (hot)
- 1/2 teaspoon Granulated Sugar (to balance tomato acidity)
Herbs and Spices
- 1 piece Cinnamon Stick (essential for authentic flavor)
- 2 pieces Whole Cloves (optional but recommended)
- 1 teaspoon Dried Oregano (Greek wild oregano if possible)
- to taste Sea Salt
- 1/2 teaspoon Black Pepper (freshly cracked)
Finishing Touches
- 1/4 cup Fresh Parsley (finely chopped)
- 1/2 cup Mizithra or Feta Cheese (crumbled for garnish)
👨🍳 Instructions
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1
Heat the extra virgin olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat.
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2
Add the diced onion, celery, and grated carrot. Sauté for 6-8 minutes until the vegetables are soft and the onion is translucent, but not browned.
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3
Stir in the minced garlic and cook for just 1 minute until fragrant.
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4
Add the tomato paste to the center of the pot. Stir it into the oil for 2 minutes to 'toast' it; this removes the raw metallic taste and deepens the color.
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5
Pour in the dry orzo pasta. Stir constantly for 2-3 minutes to coat the grains in the oil and lightly toast them. This prevents the pasta from becoming too mushy.
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6
Add the crushed tomatoes, sugar, cinnamon stick, cloves, and dried oregano. Stir well to combine.
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7
Pour in the hot stock. Increase the heat to bring the mixture to a gentle boil.
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8
Once boiling, reduce the heat to low-medium. Simmer uncovered for 15-20 minutes.
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9
Stir the pot every 3-4 minutes. Orzo has a tendency to stick to the bottom of the pot as it releases its starch.
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10
The soup is ready when the orzo is tender ('al dente') and the liquid has thickened into a silky sauce. If it becomes too thick, add a splash of hot water.
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11
Remove the cinnamon stick and cloves. Taste and adjust seasoning with salt and pepper.
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12
Turn off the heat and stir in the fresh parsley. Let the soup rest for 5 minutes before serving to allow the flavors to marry.
💡 Chef's Tips
To prevent the orzo from absorbing all the liquid and turning into a block of pasta, ensure you serve it immediately after cooking. Always use hot stock when adding it to the pot to maintain the cooking temperature and ensure even starch release. If you want a richer flavor, you can sauté a piece of beef or lamb at the beginning, though the vegetarian version is the traditional 'Lathera' style. Don't skip the cinnamon stick; it provides the signature 'Horiatiki' (village) aroma that defines Greek tomato sauces. If reheating leftovers, add a bit of water or broth as the orzo will have thickened significantly in the fridge.
🍽️ Serving Suggestions
Serve in deep bowls with a generous crumble of salty Feta or aged Mizithra cheese on top. Pair with a thick slice of crusty sourdough bread to soak up the tomato broth. Accompany with a side of Kalamata olives and some pickled peppers for a sharp contrast to the sweet soup. A crisp glass of Assyrtiko or a light Greek rosé complements the acidity of the tomatoes beautifully. For a complete meal, serve alongside a simple Maroulosalata (Greek lettuce salad) with a lemon-dill dressing.