Kritharaki

Kritharaki is a type of pasta that originates from Greece. It is also known as orzo in Italy and the United States. The term "kritharaki" translates to "barley" in English, which is indicative of the pasta's shape, as it resembles large grains of barley.

History

The exact origins of kritharaki are unclear, but it is believed to have been introduced to Greece by the Venetians during their rule of the country in the Middle Ages. The pasta's popularity in Greece grew over time, and it is now a staple in many traditional Greek dishes.

Production

Kritharaki is made from durum wheat, a hard variety of wheat that is often used in pasta production. The wheat is ground into semolina, which is then mixed with water to form a dough. The dough is then shaped into the distinctive barley-like shape of kritharaki.

Usage

Kritharaki is versatile and can be used in a variety of dishes. It is often used in soups and stews, as well as in salads. One of the most popular dishes featuring kritharaki is Youvetsi, a traditional Greek stew made with lamb or beef, tomatoes, and kritharaki.

Nutritional Value

Like other types of pasta, kritharaki is high in carbohydrates and provides a good source of energy. It also contains some protein and is low in fat. However, as with all pasta, portion control is important to maintain a balanced diet.

See Also

• Pasta
• Greek cuisine
• Youvetsi