Klitharaki

 

Klitharaki

This is an amazing Cypriot pasta bake and can be used as a quick easy midweek dish if using mince meat or for a show stopper cooked with a shoulder of lamb, but you will need to allow a lot more time. Grate some halloumi or crumble some feta over at the end, its delicious and also now Sienna’s favourite dish (my 4 year old daughter)

SERVES 4-6

PREP TIME: 30 MINS

COOKING TIME: 40 MINS

INGREDIENTS

  • 500g Orzo pasta

  • 500g meat

  • 2 tbs olive oil

  • 1 large onion

  • 3-4 Cloves of Garlic

  • 4-5 good sized tomatoes skinned and chopped

  • 1 tbs tomato purée

  • 1/2 tsp salt

  • 1/2 tsp pepper

  • 1 tsp mixed spice

  • 1 Cinnamon stick

  • 2 Bay Leaves

METHOD

Brown your meat, either mince meat, chicken, pork or Lamb, leave to one side. 

Heat the oil in a pan and gently fry the onions and tomatoes. Add the tomato purée, cinnamon stick, bay leaves, salt, pepper and mixed spice. (if using mince meat add back in now) 

Cook for approx 20-30 mins until a nice rich sauce

Mix together the Orzo, onion and tomato mixture and the meat and put into a deep, ovenproof dish.  

Add water to just cover the mixture and cover with foil. 

Cook in the oven 200C/180c Fan for 30-40 mins or until the orzo has absorbed the water and is piping hot.  If it has dried out too much, add a little more water. 

Adjust seasoning to taste

Notes

This is a quick simple dish to do with mince meat, chicken or pork. If using a Lamb shoulder then cook in sauce in the oven on a lower heat 160c Fan for approx 2 hours, then add orzo for last 30-40 mins.

 

RecipesSam Thomascroatia, restaurant, cliff