Greek beef and orzo pasta casserole (Giouvetsi) | Akis Petretzikis
Greek beef and orzo casserole (Giouvetsi) | Akis Petretzikis
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Chef: Akis Petretzikis
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Greek Giouvetsi with Orzo (Kritharaki)
Giouvetsi is one of those traditional Greek dishes that bring back childhood memories. It's the kind of recipe that reminds me of home. The thought of kritharaki - orzo pasta - soaking up all the delicious flavors from the stew, combined with tender chicken, is enough to make your mouth water. And don't even get me started on the smell! Giouvetsi is one of those recipes that's so simple, but so unbelievably tasty. If you're looking for a dish that will leave you feeling satisfied and comforted, look no further than giouvetsi.
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Hi! I’m Sevi, a busy mum of two sweet girls, and I am passionate about sharing the beauty of real Greek food with friends and family. I hope you find many nourishing and delicious recipes that can make your life a little tastier.
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YIOUVETSI, giouvetsi, Lamb Orzo: GreekRecipes.tv Alexa
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Yiouvetsi a one pot dish with succulent lamb, al dente orzo pasta and Greece's aromatics! Perfect comfort food!
You can make it with Lamb shoulder cut in cubes or Lamb shank which you can leave whole
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Greek Lamb And Orzo Stew (Youvetsi) | Waitrose
Silvana makes a traditional Mediterranean one-pot supper that's full of herb and spice flavour, and it's ready in 40 minutes. See the full recipe |
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Youvetsi - ultimate comfort food
So youvetsi is my favourite pasta dish. This is a slow cooked lamb casserole with orzo pasta. The meat here is so tender.
It’s summer here in London, but the weather was so miserable I had a craving for this!
I do just want to say a couple of things, when I talk about browning the meat, I rarely brown meat, I honestly don’t think it makes much difference. But if you want to then you should. Also about my ice comment, that wasn’t said in order to say it’s not the right thing to do. It absolutely is the right thing if your pasta gelatinises or clumps together. But using the method I have, you shouldn’t have to do that.
I hope you enjoy this recipe :)
#greek #comfortfood #youvetsi
Serves 4
Ingredients
800g lamb leg diced in thick pieces
250g orzo pasta
400g can crushed tomato
2 celery sticks diced
1 large onion diced
1 cinnamon stick
1 tsp sugar
2 bay leaves
1-2 tsp dry thyme
1 glass of red wine
600ml chicken stock
Salt and pepper to taste
Olive oil for frying
Halloumi to serve
Fry the onion and celery in the olive oil.
Add the thyme, cinnamon, bay leaves and salt and pepper.
Add the lamb until coloured.
Then add the red wine. When you can smell the aroma of the wine, add the tomato and chicken stock.
Add the sugar.
Once it has started to boil, put it in the oven with a lid, at 150c fan, and bake for 2.5 hours.
If the lamb is tender, remove the lid and cook uncovered for 20 mins. This will really bring the flavours out.
Add the orzo, make sure that the lamb and orzo are covered in water. And return to the oven. Covered with the lid.
Stir after 5 mins. Then return for the Remaining 10.
Once removed, leave for 5 mins.
Serve with plenty of finely grated halloumi.
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!
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Its All Greek
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