Yiouvetsi
Yiouvetsi is a traditional Greek main course with beef or lamb and is usually made with orzo . It can be cooked in the oven in the ceramic pot called Yiouvetsi or a tagine.
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EmailPut all ingredients, except the orzo, in the ceramic pot called yiouvetsi. Mix well, tightly cover and cook in a preheated oven at 180 o c, for at least one hour, or according the quality of the meat. If the meat can easily be removed from the bone, then the food is ready. Take out the meat and keep hot covered in a pot. Add 1 litre boiling water in the yiouvetsi, put back in the oven without the cover , and once the food is boiling, throw the orzo inside. Leave the food to cook for ten more minutes if you want it al dente or more according to your taste. Check salt and pepper, add the meat, cover and let it in a turned off oven until serving time. The more you leave it, the drier it gets, as all pasta do. Serve with mitzithra, parmesan, or any other cheese you like.
Ingredients:
2 kg lamb shoulder cut in pieces
1/2 cup virgin olive oil
1 onion finely chopped
3 garlic cloves, pureed
2 tbsp tomato paste
300 gr. of tomato puree, fresh or grated
500 gr. orzo
salt and pepper
