Greek orzo, small as a grain of rice. Baked in stock it drinks everything around it and turns a plain dish creamy without any cream at all.
We love how it behaves in the oven. Baked in stock, kritharaki drinks everything around it and turns a plain dish into something creamy without any cream at all.
Made on Crete from durum wheat semolina with fresh pasteurised eggs and cow’s milk, following a shape Greek kitchens have used for generations.
We bake it in stock with tomato and meat for a youvetsi, or drop a handful into soup to give it body.









