Kritharaki with Kozani saffron, cretan apaki country sausages & feta cheese


  • Kritharaki (Orzo Pasta) 280 gr
  • Kozani Saffron 2gr
  • Apaki (smoked, lean pork meat) 160gr
  • Country sausage* 160gr
  • Feta cheese 100gr
  • Onion 40gr
  • Garlic 5gr
  • Tomatoes 100-120gr
  • Dry white wine 80m
  • Vegetable broth 1lt
  • Salt
  • Pepper
  • Fresh thyme


Half boil the kritharaki, strain and leave aside. Slice the apaki meat and the sausages and sauté in a hot pan until golden brown. Place them in a dish and sauté the chopped onion and garlic in the same pan, along with the diced tomatoes. Add the wine, leave it for a minute and then gently stir in the kritharaki.Add the vegetable broth and finish up the dish. Finally, sprinkle the saffron stirring well. Add the apaki and sausage slices, season with salt, pepper and fresh thyme.


Serve with crumbled feta cheese.

* Cretan Product