Giouvetsi
Giouvetsi is a hearty Greek one-pot dish featuring lamb or beef braised with orzo in a rich tomato-cinnamon broth.
Contents (2 sections)▾
Ingredients
- 500 g lamb or beef, cut into chunks
- 300 g orzo (kritharaki)
- 1 L tomato passata
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 2 tsp ground cinnamon
- 1 tsp ground allspice
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 100 g kefalotyri cheese, grated
- 1 sprig fresh parsley, for garnish
Steps
Preheat your oven to 180°C (350°F). This ensures an even cooking temperature for the giouvetsi.
In a large oven-safe pot, heat olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until softened, about 5 minutes.
Add the lamb or beef chunks to the pot, browning them on all sides for about 8-10 minutes. This step develops the meat's flavor.
Stir in the tomato passata, cinnamon, allspice, salt, and pepper. Bring to a simmer, then cover and reduce heat, cooking for 20 minutes to let the flavors meld.
After 20 minutes, stir in the orzo and enough water to cover the pasta by 1 cm. Bring back to a simmer.
Cover the pot and transfer it to the preheated oven. Bake for 25-30 minutes until the orzo is tender and has absorbed most of the liquid.
Remove from the oven, sprinkle grated kefalotyri cheese on top, and return to the oven uncovered for an additional 5-10 minutes until the cheese is golden and bubbly.
Let the giouvetsi rest for 5 minutes before serving. Garnish with fresh parsley.
Why this works
Giouvetsi is a classic Greek one-pot dish that brilliantly combines braising and baking techniques. The initial browning of the meat develops rich flavors through the Maillard reaction, while the subsequent simmering with tomatoes and spices creates a fragrant broth that infuses the orzo. The key is maintaining the right moisture level; if the dish seems too dry before baking, add a bit more water to ensure the orzo cooks properly without burning. Conversely, if it appears too soupy, allow it to simmer uncovered for a few minutes before transferring to the oven. This dish not only feeds the body but also warms the soul, embodying the essence of Greek home cooking.
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