Beef Giouvetsi (Moshari Youvetsi) - A Greek beef and orzo casserole.
A dish enjoyed and loved very much in Greece.
Giouvetsi is baked in the oven and its pure comfort! The beef is soft and the orzo pasta is allowed to absorb all the wonderful flavours. We love it and we hope you love it too!
Ingredients
500 g braising or chuck steak
1 litre water
1 medium onion - finely chopped
1 tbsp tomato puree
2 springs of thyme
1 clove of garlic - finely chopped
1 tin of chopped tomatoes
200 g Greka Orzo - available at
Greek Lamb with Orzo - Yiouvetsi | Akis Petretzikis
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Recipe:
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Chef: Akis Petretzikis
Director: Leonidas Pelivanidis
Video editor: Mihalis Barbaris
Production: Akis Petretzikis Ltd.
Featured Partners: Mary-Rose Andrianopoulou, Theano Stravolaimou, Markos
Papakonstantinou, Eleni Kallianioti, Aggelos Sofoglou, Giannis Borompokas, Emmanouela
Paradeisanou, Tatiana Serefa, Martha Angelopoulou, George Athanassiadis, Valia
Athanasopoulou, Diana Alexaki
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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
Greek-Style Shrimp and Orzo - Yiouvetsi | Akis Petretzikis
Subscribe:
Recipe:
Akis eshop:
Chef: Akis Petretzikis
Director: Leonidas Pelivanidis
Video editor: Mihalis Barbaris
Production: Akis Petretzikis Ltd.
Featured Partners: Mary-Rose Andrianopoulou, Diana Alexaki, Markos Papakonstantinou, Marianthi Manoli, Eleni Kallianioti, Aggelos Sofoglou, Giannis Borompokas, Emmanouela Paradeisanou, Tatiana Serefa, George Athanassiadis, Valia Athanasopoulou
Official website:
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Twitter:
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#akiskitchen #akispetretzikis #Yiouvetsi
How to make Greek Yiouvetsi (Giouvetsi) - Γιουβέτσι | Greek Cooking by Katerina
Giouvetsi or Yiouvetsi is a traditional greek meal combining meat with orzo pasta with tomato sauce. Check out my recipe, you too can make it easily at home. Enjoy, kali orexi!
Ingredients: 1kg beef for stew, 500gr orzo pasta, 1 big chopped onion, 1 crushed clove garlic, 500ml tomato purée, 1 teaspoon tomato paste, 2 bay leaves, 4-5 all spice corns, 1/2 cup olive oil, 1/2 glass of red wine, stock, salt and pepper.
You can watch all my videos with english subtitles on my Youtube channel and on my website
Discover all of my Greek Recipes here
#greekfood #pasta #giouvetsi
Beef and Orzo pasta Casserole | Greek Giouvetsi Recipe
This is my version of a traditional Greek dish called ‘Giouvetsi’ or 'Youvetsi' with main ingredients beef and orzo pasta. Orzo pasta originates from Italy, but it’s very popular in middle eastern cuisine and Greece where it’s known as ‘kritharaki’. My version of the Greek casserole, on top of the key ingredients which are beef, orzo pasta and tomatoes, has a few more vegetables and spices. We usually have this on a Sunday, something equivalent to an English Sunday roast, and the whole family really loves it! I often make it when we have friends or family visiting, and it’s always a big hit.
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Recipe here:
Ingredients
- 1.8lb / 800gr beef cut into cubes
- 1 1/2 cup / 250gr orzo pasta
- 1 onion chopped
- 1 leek sliced
- 1 carrot sliced
- 2 mushrooms
- 2 garlic cloves chopped
- 1 can chopped tomatoes (14oz / 400gr)
- 2 bay leaves
- 4-5 all spice kernels
- salt & pepper
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Υλικά που θα χρειαστείτε
- 800γραμ. μοσχάρι κομμένο σε κύβους
- 250γραμ. κριθαράκι
- 1 κρεμμύδι ψιλοκομμένο
- 1 πράσο
- 1 καρότο κομμένο σε φέτες
- 2-3 μανιτάρια
- 2 σκελίδες σκόρδο ψιλοκομμένο
- 400γραμ. ντομάτα κονκασέ
- 2 φύλλα δάφνης
- 4-5 μπαχάρια
- αλάτι & πιπέρι