Κριθαράκι. Πηγή: https://www.flickr.com/photos/jackson3/4182848803
Usually combined with minced meat and served with grated halloumi.
Name - Recipe
Κριθαράκι με κιμά, σε κόκκινη σάλτσα.
Κritharaki owes its greek name to its shape, which resembles barley.
500gr orzo
½ kg of minced meat
1 onion
2 tbsp of parsley
1 cube of chicken stock
125ml of tomato juice
6 glasses of water
Salt, pepper
Oil
Finely chop the onion and parsley. In a saucepan sauté the minced meat a little, then add the onion, salt, pepper and parsley for a while. Dissolve the chicken stock in water and add to the pan together with the tomato juice. When the water boils, add the orzo and cook until the water is absorbed. Turn off the heat and let it sit for a while. Serve the orzo with grated halloumi on top. (Rita Panagiotou, Kyperounda)
Sautéing.
Boiling in a pot.
Additional information and bibliography
Oral testimony: Rita Panagiotou, Kyperounda (see. Kourri, P. and Lazarou, S. (eds.) (2007). Traditional recipes of the village of Kyperounda, Unpublished data).
Stalo Lazarou
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