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Yiouvetsi Manestra / Kokinisto


2 lbs lamb necks, chops, shanks, or any meat near a bone (soft)
1 large onion
2 cans tomato sauce
1 tomato
1 can tomato paste
2-3 garlic cloves
1 lb orzo
1 tbsp olive oil
1/2 bunch parsley
Grated Mizithra Cheese

1 tbsp pepper
1 tbsp salt
1 tsp cumin
1 tsp cinnamon


Cut the lamb into manageable pieces

Sprinkle the spices of the meat liberally

In a heavy pot on high heat, add the olive oil. When hot, add the meat and sear to brown all sides of the meat.

Remove meat from heat and add the onions, tomato sauce, tomato paste, parsley, and garlic cloves. Cook for 5 minutes or until mixture boils.

Add the meat back to the pot and add enough water to cover the meat completely.

Cover with lid, lower the heat and simmer for 2 hours.

After 2 hours, set over to 375

Remove pot from heat and add it to a roasting pan with all the juices. Place the roasting pan into the oven and let it sit until it comes to temperature and begins to bubble.

Add 1-2 cups of water and add the orzo to the pan. Let it cook for 10-12 minutes until the orzo is cooked through. Remove from heat and serve. Top with mizithra cheese.


George Christidis