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Orzo or minestra is a type of pasta mostly found in the Mediterranean cuisine (Greek or Italian). It is oval-shaped and looks like large grains of rice. Both in Greek (krithari) as well as in Italian, its name derives from the equivalent word for barley. It is made of semolina, flour, eggs, sheep milk and salt. It is extremely popular with the Greek cuisine.
It is best consumed hot, usually in dishes with tomato sauce or in soup. In the Greek cuisine it is usually added to one-pot dishes in the end, so as to simmer in broth and make it thicken. Traditionally, it is used in casserole, a dish which can be found in both the Cypriot as well as the Egyptian cuisine. Orzo is also used in salad, after it has cooled down, often with grilled or boiled vegetables (artichokes, zucchini, eggplants, etc.) as well as olives.
It is best served with grated, mostly salty cheese such as Feta, Kefalotyri or Parmesan.
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