Chef's Recipes


Australian Gourmet Traveller recipe for kritharaki.

  • 25 mins preparation
  • 35 mins cooking
  • Serves 6
  • Print
“The kritharaki at Melbourne’s Mama Baba tastes just like my yiayia’s – can you please share the recipe?”
Tony Mangos, Melbourne, Vic
To request a recipe, write to Fare Exchange, , GPO Box 4088, Sydney, NSW 2001, or email us. All requests should include the restaurant’s name and address or business card, as well as your name and address.


  • 2 litres (8 cups) chicken stock, plus extra if necessary
  • 500 gm kritharaki or risoni pasta (see note)
  • 150 gm butter, coarsely chopped
  • 100 gm parmesan, finely grated
  • 2 tbsp finely chopped chives
Chicken meatballs
  • 200 gm chicken breast, skin removed, coarsely minced
  • 200 gm chicken thigh, skin and bone removed, coarsely minced
  • 100 gm soft white breadcrumbs
  • 75 gm parmesan, finely grated
  • 2 eggs
  • ½ cup finely chopped flat-leaf parsley
  • 2 tbsp finely chopped thyme


  • 1
    For chicken meatballs, mix minced chicken, breadcrumbs, parmesan, egg and herbs in a bowl with your hands to combine, season to taste and roll into half-tablespoonful balls and place on a tray lined with baking paper.
  • 2
    Bring chicken stock to the simmer in a saucepan over medium heat, then poach meatballs in batches until just cooked through (6-8 minutes). Remove meatballs (reserve stock) and keep warm.
  • 3
    Return chicken stock to the boil, add krithraki, reduce heat to low and stir continuously until tender (12-15 minutes), adding extra stock if necessary. Stir in butter and parmesan, season to taste, then stir in meatballs and chives and serve hot.


Kritharaki, a small Greek pasta also known as risoni, is available from Greek delicatessens. If it’s unavailable, substitute orzo.
This recipe is from the May 2013 issue of