Kritharaki

My husband is half Dutch and half Greek and has lived in many places growing up. I love new foods and trying new recipes and this has combined to mean our staple family meals are an eclectic mix!

One of our family favourites hails from Cyprus, where my in laws now live in their retirement. Kritharaki is delicious variation on a pasta bake and is popular with my big girls (K is not weaned yet, but I’m sure it will be a hit once she’s joining us at mealtimes!).

Ingredients

  • 500g lamb mince
  • 1 onion, chopped 
  • 2 cloves garlic, chopped
  • 1 tin chopped tomatoes 
  • 1 beef stock cube
  • 1 tsp ground cloves
  • 1 tsp ground cinnamon
  • Butter to grease dish 
  1. Preheat oven to 180c. Add lamb mince to a cold frying pan and turn on to a medium heat. Allow to begin to brown and the fat released.
  2. Add chopped onion and garlic. Fry till mince is browned.
  3. Add stock cube and spices then stir. Grease large, deep oven-proof dish.
  4. Add tin of tomatoes and one tins volume of tap water.
  5. Put 250g orzo pasta into the oven dish and add the mix from frying pan. Stir well and put into the oven at 180c. 
  6. Bake for 50-60 minutes. Check and stir halfway through and add extra water as required. I usually add one more tins worth of water.
  7. Serve up with grated halloumi stirred in just before eating. (Excuse the funny coloured plate, this was S’s decorative effort at the local paint-a-pot!)

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