Cook 250 grams / 8 ounces of orzo in salt water with 1 TBSP of your favorite powdered broth until al dente. In the meantime finely chop 1 onion, 1 yellow Hungarian pepper. Peel and seed 4 medium-sized tomatoes, dice them.

Heat 1 TBSP of olive oil in a casserole, add chopped onions and peppers, and stir-fry until translucent but not mush. Add the diced tomatoes, 2 TBSPs of red wine and 2 TBSPs of the mint, cheese paste. Simmer covered until well combined and fragrant.

Drain and add the orzo noodles along with a large lump of butter. Stir to combine, taste and adjust seasoning.

Serve wth lamb or add kidney beans to the orzo and serve with green salad.