Manestra: Greek Orzo in Tomato Sauce – Comfort in a Bowl
There are some recipes that feel like a warm hug in food form—and Manestra is exactly that. Made with tender orzo pasta, simmered in a rich tomato-based sauce, and gently infused with garlic, onion, white wine, and bay leaves, this simple one-pot dish is a staple in many Greek homes. It’s humble, comforting, and absolutely delicious.
Whether you grew up with it or are discovering it for the first time, Manestra is the kind of dish that brings everyone to the table, from toddlers to grandparents. It’s deeply satisfying, but easy enough to make on a weeknight with pantry staples.
What is Manestra?
Manestra is a classic Greek dish made with kritharaki (orzo)—a rice-shaped pasta that's often used in Greek stews and baked dishes like Giouvetsi. But unlike baked casseroles, manestra is simmered on the stovetop, resulting in a silky, risotto-like texture. It’s hearty without being heavy, and it has a mellow, tomato-forward flavour that makes it perfect for all ages.
Think of it as Greece’s answer to tomato risotto—less fussy, more rustic, and just as comforting.
Why Everyone Loves Manestra
Manestra is proof that simple food can be extraordinary. It’s:
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Kid-friendly – Mild and cozy, it’s often one of the first foods Greek children learn to love.
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Budget-friendly – Made mostly with pantry staples.
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Customisable – Add crumbled feta, grated kefalotyri, or even shredded chicken or lamb if you want to turn it into a fuller meal.
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Naturally vegetarian – Perfect for meatless days or Lent.
You don’t need special ingredients or complicated steps—just a bit of stirring, a few good flavours, and you’re rewarded with something deeply comforting and undeniably Greek.
A Dish for All Seasons
Whether served as a light lunch, a simple dinner, or a first course to a bigger family meal, manestra never disappoints. Its mellow tomato flavour, gentle spices, and silky orzo make it perfect year-round—from cozy winter nights to breezy summer lunches on the veranda.
Pair it with crusty bread, a drizzle of olive oil, and a sprinkle of cheese if you like—and enjoy a bowlful of simple Greek comfort.
Kali orexi!
MANESTRA | Greek Orzo in Tomato Sauce
Mary PolitisIngredients
- 1 large brown onion chopped
- 3 cloves garlic chopped
- ¼ cup extra virgin olive oil
- 250 g kritharaki orzo pasta – par-boiled, see notes as to why!
- 250 g crushed tomatoes
- 100 ml white wine
- 2 bay leaves
- ½ tsp dried oregano
- 250 ml water plus more as needed
- Salt and pepper to taste
Instructions
- In a large pot over medium-high heat, add the olive oil, onion, and garlic, and sauté for about 2 minutes, until the onion is soft and fragrant.
- Add the white wine and let it simmer for another minute to cook off the alcohol.
- Stir in the crushed tomatoes, bay leaves, oregano, and water, and bring the mixture to a gentle boil, simmering for 15 minutes. Season with salt and pepper.
- Once boiling, reduce to medium heat and add the par-boiled kritharaki. Stir well, especially if using a non-stick pan, as orzo can easily stick to the bottom. Allow the kritharaki to finish cooking.
- Serve immediately with your favourite Greek cheeses sprinkled on top (if you wish).