#youvetsi

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Beef Giouvetsi

[chanelbagsandcigarettedrags]

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Youvetsi with Lamb

[recipesmarketplace]

Chicken Youvetsi with Orzo (Ready in One Hour)

Chicken Youvetsi with Orzo (Ready in One Hour) – Dimitras Dishes #simple-social-icons-2 ul li a, #simple-social-icons-2 ul li a:hover, #simple-social-icons-2 ul li a:focus { background-color: transparent !important; border-radius: 0px; color: #82065e !important; border: 0px #ffffff solid !important; font-size: 15px; padding: 8px; } #simple-social-icons-2 ul li a:hover, #simple-social-icons-2 ul…

Chicken Youvetsi with Orzo (Ready in One Hour)

[maximeramoul]

Youvetsi Traditional Greek Orzo Bake This authentic Greek recipe for youvetsi combines meat or chicken, garlic, and orzo in a wonderful pasta bake that everyone will love.

[worldgourmethome]

🇬🇷 Traditionally served in Greek homes for Sunday dinners, Giouvetsi/Youvetsi is a hearty stew made with meat and orzo, flavoured with red wine, tomato sauce, cinnamon, cloves and bay leaves. Orzo absorbs all the stew’s goodness, resulting in a lip-smacking one-pot meal! Recipe on our website (link in profile). . . . . . . . . . . . #youvetsi #giouvetsi #beefstew #sundaystew #foodiegram #foodstagram #cookstagram #cooksofinstagram #homecooks #homechefs #thewayweeat #greekfood #onepotmeal #recipeoftheday #easyrecipes #comfortfood #instagood #instafood #orzo #fetacheese #hearty #onedishmeal #worldfood #foodgasm #foodporn #foodgram #homecooking (at Greece) https://www.instagram.com/p/CDrCDGrF2xY/?igshid=o9iejxg1dk8b

[cookinglikekeller-blog]

Lamb Youvetsi

Greece holds a very special place in my heart. Laura and I took a two week honeymoon in Athens, Mykonos, Naxos, and Santorini after we got married and it was absolutely incredible. Obviously we ate a ton of food while we were there and it's among my favorite cuisines. It's so simply prepared, healthy, and delicious I'm not surprised the Greeks live such long lives.

Laura and I are frequent visitors of Samos because it's cheap, BYOB, and they make a pretty solid gyro (with fries on it). The biggest problem however, is that it's a tiny place and they don't take reservations so it gets packed and you sometimes find yourself waiting more than an hour for a table of two. This past Friday we tried to go to Samos but the line was out the door, while my appetite for Greek food was whetted. When I was in graduate school I met a Greek woman named Irene. She told me that her family owned a famous restaurant in Greektown named Ikaros and that we should try it. For one reason or another, we never went - until Friday. I'm going to fast forward through everything about the restaurant to avoid being too long winded but if you would like a fantastic Greek meal in Baltimore do yourself a favor and go to Ikaros. It's like being in your Greek grandmother's house for dinner and it's incredible. We had the tzatziki, dolmades, lamb youvetsi and the mousaka and it was like being back in Greece. Such subtle and simple flavors and so perfect.

All of that being said I wanted to make the youvetsi at home. My previous efforts had always been heavy and not very satisfying but after having this version fresh in my mind I was ready for another try. I picked up a leg of lamb at Costco for 21 dollars. I really wanted the bone in, but all they had was boneless, so I went with it.

I trimmed the sinew and excess fat and divided the leg in half. After patting it dry with paper towel fry it over high heat in olive oil until browned on all sides.

Deglaze the pan with about a glass of white wine then add a 28 oz can of diced tomatoes then 14 oz of water. Add about a half of a minced onion and half of a head of minced garlic, one cinnamon stick, 4 whole cloves [EDIT: After I read the most recent comment I realized that I had indeed forgotten to write in thyme. I use a heavy hand with the thyme, at least 4 sprigs fresh], and salt and pepper then turn the heat down to low and simmer on the stove top, covered for 3 hours or until the lamb is ready to fall apart. You may need to add a little more water as you continue to cook it down.

After the lamb is done, preheat the oven to 400 degrees and add approximately half a box of orzo pasta. Stir it up very well then bake it for 15 minutes uncovered. If there is still a lot of liquid left, add some more pasta and then bake it again for another 15 minutes. You really can't overcook the pasta for this dish, but you don't want too much liquid. Also you'll be dying to eat a ton of the orzo so try to get the right ratio. When you take it out of the oven there will be a crust on top, stir it to check the consistency, being careful to not shred the lamb.

Take a few chunks of lamb along with the pasta and garnish with some feta.

This should be light but flavorful and warming. It's a very simple dish to make and it tastes wonderful. It really takes me back to our honeymoon. I think I'll start looking for flights to Greece to do some "food research."