So mum's 'Kritharaki' recipe, with no further ado! Serves 4 persons.
Ingredients
500-600g ground beef
250g Rummo orzo pasta
¼ cup Oluem extra virgin olive oil
1 medium red onion, diced
2 grated carrots
3 garlic cloves, chopped
600g freshly grated/chopped ripened tomatoes
Salt and black pepper
Pinch of dry oregano
Pinch of cinnamon
Up to 2-3 cups of water
2-3 tblsp ketchup for little sweetness
100g crumbled Feta cheese and 200g grated Halloumi Cheese
Finely chopped parsley for serving
Instructions
Step 1
In a large wide pot, heat the olive oil over medium heat and add the ground beef. Use a large wooden spoon to break up the chunks until mince is even. Season with salt, pepper, cinnamon and oregano, and cook for 10-15 minutes. Then add onions and garlic and cook until onions have softened and water has evaporated.
Step 2
Add the chopped/grated tomatoes, the grated carrots, the ketchup and 1-2 small cups of water.
Step 3
Cook for about 30 minutes in a medium/low heat until liquid is reduced and taste for flavour. Remember to stir occasionally during cooking. Sauce should look like a thick gravy by now. Add more of whatever you feel it needs. Greek cooking is not an exact science! Go with your taste and preference.
Step 4
Once the mince has cooked, add the orzo to it, stirring it in so it doesn’t stick together and add enough water, so the orzo is just covered. Cover the pot with the lid and let it cook for about 15-20 minutes. Stir regularly from the bottom of the pan to stop the orzo sticking and burning. Add a little water at a time as needed, keeping the sauce thick.
Step 5
When orzo is soft, and water is reduced to a thick gravy, remove from heat. Top with the grated cheeses and parsley and serve.
I hope this brings as much joy to you as it does me!
