Kritharaki, also known as manestra, is a small but mighty star of Greek cuisine. Shaped like a large grain of rice or wheat, its name comes from barley (krithari in Greek), yet it’s made from hard wheat semolina, carefully fermented in water and then pressed through a mould to create its iconic shape.
Imagine a steaming plate of kritharaki, each tiny grain coated in rich tomato sauce and tender pieces of meat, the aroma filling your kitchen. This humble pasta transforms simple ingredients into a comforting, soul-satisfying meal.
Endless Culinary Possibilities
Kritharaki’s versatility is unmatched. It’s the perfect base for a variety of dishes, including:
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Seafood delights with shrimp or mussels
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Vegetable medleys with okra or grilled seasonal produce
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Earthy flavours with mushrooms or tahini (sesame pulp)
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Hearty meat dishes, baked or cooked in a pot
Whether slow-cooked in the oven or simmered on the stovetop, kritharaki absorbs flavours beautifully, making every bite a little burst of Greek culinary magic.
A Mediterranean Favourite
Kritharaki isn’t just a Greek treasure—it’s enjoyed across the Balkans, the Mediterranean, and the Middle East, proving that its appeal is as universal as it is delicious.
From casual weeknight dinners to festive gatherings, kritharaki shows that small pasta can make a big impact, delivering comfort, flavour, and endless creativity in every grain. Serve it with a sprinkle of feta, a drizzle of olive oil, or fresh herbs for an unforgettable meal.
