Greek Lamb & Orzo Youvetsi
Get the recipe here:
Ingredients
6 lamb shanks
1 large onion, finely chopped
¼ cup olive oil
5-6 garlic cloves, grated
1 (15 ounce) can pureed tomatoes
1 cinnamon stick
2 cloves
1 bay leaf
1 teaspoon dry crushed oregano
¼ teaspoon crushed red pepper flakes
Salt to taste
freshly ground black pepper, to taste
4-5 cups water
1 pound uncooked orzo
1 and ½ teaspoons salt
3 cups boiling hot water
Garnish:
feta cheese, parsley, freshly grated parmesan cheese
Instructions
Preheat oven to 450 °F, 230 °C.
Drizzle a very small amount of olive oil over lamb shanks and season with salt and pepper on both sides. Roast in preheated oven for 35 minutes until they become nicely browned. This step eliminates the need to brown on the stove top.
While the lamb is browning in the oven prepare the sauce: In a heavy bottomed pot, cook the chopped onions with the oil over medium heat for about 8-10 minutes or until soft and golden. Add the garlic and warm through until fragrant. Add the pureed canned tomatoes, salt, pepper and spices. Add 4 cups of water and bring to a boil.
Once the lamb is browned, remove from oven. Reduce the oven's temperature to 375 °F, 190 °C.
Pour the tomato sauce over the lamb. Cover the tray with foil and return to oven and braise for 2-2 and 1/2 hours or until the meat is tender and falling off the bone.
Remove from oven and taste the sauce. Adjust the seasoning if it needs more salt.
Bring 3 cups of water to a boil.
Place the uncooked orzo into the lamb and sauce and mix. Add the 3 cups of boiling hot water along with 1 and ½ teaspoons salt. Mix well to incorporate.
Return the pan to the oven and bake at 425 °F, 220 °C for 15-20 minutes, covered with foil.
Remove foil and cook 10 minutes uncovered.
Take the baking pan out of the oven and pour 1 cup of ice into it to stop the orzo from cooking. Mix it carefully. This will keep the orzo from overcooking and becoming gelatinous or mushy. It also adds to the sauce.
Garnish with freshly chopped parsley, crumbled feta or grated parmesan cheese.
Enjoy! Kali Orexi!
Music Used:
Greek Sun Time (With Intro)
ITEM ID: 66582698
By: tonyanthony
Its All Greek
ITEM ID: 84456733
By: LowNotes
How To Make Minestra Orzo - A Greek Family Meal Recipe
#Short Manestra from Episode 62- Simple Greek comfort food comes to the table...
Most people’s comfort food is some kind of casserole, mac’n’cheese, or other simple American fare. Manestra is a common Greek comfort food. This recipe is simple, versatile and ready to embrace any variation you may think of. Add your personal touch and enjoy!
In this video, we're going to show you how to make minestra orzo, a Greek family meal recipe that's perfect for a winter night.
Minestra orzo is a delicious and hearty pasta dish that's perfect for a winter night. You'll need pasta, broth, onions, garlic, and Parmesan cheese to make this dish, and we'll show you how to make it step by step. This is a great recipe to use if you want to enjoy a hearty Italian meal without having to spend a lot of time preparing it. Thanks for watching!
Orzo Pasta
Olive Oil
Salt and Pepper
Chopped Tomatoes
Fresh Basil
Bread Crumps
Watch as people in Greece try and teach us Greek Cooking.
We invite restaurant owners who live in Greece to live stream and teach us local dishes. We are Greek Americans living in Southern California. Our goal is to highlight restaurants in Greece and keep our kids connected to their culture
manestra greek
Beef Orzo Skillet (Manestra) | RV Cooking & Healthy RV Recipes #26
This beef and orzo skillet (manestra) is a comforting one-pot meal with lots of flavors, all made in my Airstream Interstate's tiny kitchen. Greek spices, spinach, tomatoes, onion, garlic, orzo, and feta cheese are the shining stars in this dish. The skillet meals have been a huge hit. So here is another easy recipe to add to your one-pot-meals collection.
Orzo is a pasta that has the appearance of rice. You can find it in the pasta aisle.
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Keftedes Youvetsi: One Pan Baked Meatballs & Orzo Pasta
Print this recipe here:
Serves 8
For the Meatballs:
• 2 pounds lean ground beef
• 2 small onions, finely chopped
• 2 garlic cloves
• 1 bunch parsley (1/2 cup chopped)
• 1 and ½ cups unseasoned bread crumbs
• 1 cup milk
• ½ cup shredded parmesan cheese, optional
• 2 eggs
• 2 teaspoons dried oregano
• Salt and freshly ground black pepper, to taste
• ¼ teaspoon crushed red pepper flakes, optional
For the tomato sauce:
• 1 medium onion, finely chopped
• 1/3 cup of olive oil
• 4 large garlic cloves, grated
• 1 (28 ounces) can of tomatoes, pureed in the blender
• Salt and black pepper, to taste
• 2 teaspoons dried oregano
• 1/4 teaspoon crushed red pepper flakes
• 4 cups water or chicken stock
1-pound orzo
1 and 1/2 teaspoons sea salt
Garnish:
• 1/4 cup chopped fresh parsley for garnish
• 4 ounces feta cheese, crumbled
1-2 cups ice cubes
Preheat the oven to 500 °F, 260 °C.
Make Ahead Tips: The meatballs can be made 1 day ahead and stored in the refrigerator. They can also be formed and stored in the freezer for up to 3 months.
To Make the Meatballs:
1. Chop the garlic in the food processor until minced. Add the parsley and pulse until finely chopped.
2. Add the onions to the food processor and pulse until finely chopped.
3. Whisk the milk and egg together.
4. In a large mixing bowl, combine all of the meatball ingredients and knead well to combine and evenly distribute everything.
5. Form golf-sized meatballs and place on a baking tray
Roast the Meatballs:
Place 18-20 meatballs in a 9 by 13-inch (broiler-safe) baking dish and roast the meatballs for 10 minutes. Turn the broiler on and cook the meatballs for 5 minutes. They will become golden.
Set the pan aside and allow the meatballs to rest for 5-10 minutes. Carefully release them from the pan using a spatula. Leave them in the same baking pan.
To Make the Sauce:
1. In a saucepan, combine the chopped onions and oil and cook over medium heat for about 10 minutes or until they are soft and golden. Add the grated garlic and stir to warm through.
2. Add all of the remaining sauce ingredients, except for the broth/water and cook over medium heat until thickened. About 10-15 minutes.
3. Taste and adjust seasoning if needed.
4. Add 4 cups water/chicken broth and bring to a boil
Reduce the oven’s temperature to 400 °F, 200 °C.
Put it all together:
Place the orzo in the baking pan and pour the tomato sauce on top. Season with 1-2 teaspoons of salt. Mix it together.
Bake on the center rack of the oven, uncovered, for 45 minutes or until the orzo is cooked, al dente.
Remove from the oven and add the ice cubes. Mix well. Garnish with parsley and feta cheese.
ENJOY!!
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Authentic Greek Manestra
Recipe:
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Quick and Delicious One Pot Beef and Orzo Recipe!
This quick and delicious one-pot beef and orzo recipe is a perfect weeknight dinner! This dish is easy to make, and it will taste delicious.
This beef and orzo recipe is a great way to use up any leftover beef. It also happens to be creamy and delicious, making it the perfect meal for a busy weeknight. If you're looking for a delicious and easy dinner recipe, you need to try this one!
#beefrecipes #orzopasta #pastarecipes
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Measurement Used
1.5 pounds Ground Beef
1 cup Orzo Pasta
1 small Red Onion chopped
1/2 Red Bell Pepper Chopped
1/2 Yellow Bell Pepper Chopped
4 to 5 Garlic Cloves chopped
2 cups Tomato Sauce
2 cups Beef Broth
1 teaspoon Worcestershire
1/2 tablespoon Adobo Seasoning
1/2 teaspoon Black Pepper
2 teaspoons Italian Seasoning
1/2 teaspoon Red Chili Flakes
1/4 cup Grated Parmesan Cheese
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