Name: Krithariaki - Cypriot Orzo (Κριθαράκι)
Ingredients: 1 brown onion (diced); 2 ripe tomatoes (blitzed or finely chopped); ½ teaspoon tomato paste; 1 mug kritharaki (orzo); 2 mugs boiling water (use the same mug for measuring); 1 chicken or vegetable stock cube; olive oil (for cooking); finely grated halloumi and dried mint (to serve)

Krithariaki – Cypriot Orzo (Κριθαράκι)

A beloved one-pot comfort dish found in every Cypriot kitchen. This simple, tomato-based orzo is rich in flavour and perfect served as a side or light main, especially with grated halloumi and a sprinkle of mint.

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Servings: 4 servings

Course: Dinner, Lunch

Cuisine: Cypriot, Greek, Mediterranean

Ingredients Method

Ingredients

1 brown onion diced
2 ripe tomatoes blitzed or finely chopped
½ teaspoon tomato paste
1 mug kritharaki orzo
2 mugs boiling water use the same mug for measuring
1 chicken or vegetable stock cube
olive oil for cooking
finely grated halloumi and dried mint to serve

Method

Sauté the onion in olive oil over medium heat until soft and translucent.
Add the tomato paste and cook for 3-4 minutes until caramelised. Stir in the tomatoes and cook over medium-high heat until their liquid has evaporated and caramelised.
Stir in the kritharaki, then carefully pour in the boiling water and crumble in the stock cube. Simmer uncovered, stirring occasionally to prevent sticking.
Lower the heat as the mixture thickens. Once most of the liquid is absorbed, reduce to low and stir gently.
Turn off the heat, cover with a lid, and let it rest for 5 minutes. Stir gently, cover again, and let sit for another 5 minutes.
Serve warm, topped with grated halloumi and a sprinkle of dried mint.