Greek Kritharaki with Feta, Tomatoes and Wild Oregano

‘Each day had a tranquility a timelessness about it so that you wished it would never end. But then the dark skin of the night would peel off and there would be a fresh day waiting for us glossy and colorful as a child’s transfer and with the same tinge of unreality’ – Gerald Durrell. I first read this passage whilst sitting outside a waterside taverna in the tiny fishing village of Loggos which quietly sits within a tiny natural harbour surrounded by an azure sea. It’s a perfect place to turn the noise of the world off for a few hours, listening to the colourful fishing boats slowly chug in and out, watching people arrive and leave like gentle little waves, or to read a book whilst idly contemplating where go for dinner. There are a very few tavernas to choose from here but they are all beautiful in their unique way and they all thrive despite their determination to deliver authentic Greek cooking that in no way panders to the whims of tourists. This beautiful little dish of goodness is a great example of that. At its heart is kritharaki, the Greek version of orzo pasta, which greedily absorbs the punchy flavours of wild oregano, dill and lemon. It’s absolutely delicious alongside a basket of freshly baked crusty bread still warm from the bakery, a classic Greek salad and, naturally, frosted glasses of retsina.

Greek Kritharaki


2 tbsp kalamata extra-virgin olive oil
1 large white onion, finely chopped
3 garlic cloves, finely chopped
1.5 tbsp tomato purée
1 tbsp dried wild oregano
30g fresh dill, finely chopped
x2 400g tins chopped tomatoes
150g black olives, pitted
300g kritharaki (you can also use orzo pasta)
Sea salt and freshly ground black pepper, to your taste
150g feta
1 lemon, zested and juiced
Crushed chilli flakes, for garnishing (optional)

How I make it

In a large frying pan, heat the oil and gently fry the onions and garlic for around 10 minutes until they’re soft and translucent.

Add the tomato purée and stir around for a minute. Add the herbs (reserving a little dill for garnishing) and stir everything together for a further minute.

Add the tomatoes and olives, turn down the heat and allow to simmer gently for 20 minutes.

Meanwhile, in a medium saucepan, cover the kritharaki with boiling water. Simmer for seven minutes (the texture should be al dente). Drain and stir into the tomato sauce. Season to your taste.

Serve in beautiful bowls with a generous crumble of feta cheese, a squeeze of lemon juice, the lemon zest, a drizzle of olive oil, a scattering of dill and (if using) chilli flakes.


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