Regardless whether you are an expert or amateur cook, you can make this typical Greek dish at home. Giouvetsi includes orzo pasta as one of the ingredients, so it not only has an incredible aroma and delicious texture, it is also quite healthy.
An essential ingredient
One of the basic and traditional staple foods in Greek cuisine is orzo, which falls into the category of dried pasta, and is perfect for preparing this casserole called Giouvetsi. If you decide to prepare any orzo recipe to surprise the palate of your diners, this casserole is the ideal choice, since it combines one of the essential ingredients in Greek cuisine with a traditional lamb or beef stew.
Orzo pasta is made from wheat semolina, and during its elaboration process its grains take a rice-like shape. It can also be dry or fresh, with a neutral aroma and flavor, although there are some flavored and colored varieties, for example with spinach, beets or carrots. Its ability to absorb water or broth while it is being prepared makes orzo pasta one of the best ingredients to combine with any recipe. That’s part of its well-known gastronomic value.
The preparation of this traditional ingredient in Greek cuisine is very simple: just cooking the pasta, adding butter or olive oil, and it will be ready to serve as a accompaniment to meat- or poultry-based meals, and even for fillings.
Now, to surprise the palate of your family, you can prepare this somewhat more elaborated Giouvetsi casserole with orzo. No too much cooking experience needed, though.
Ingredients
- Boneless lamb ribs or a lamb leg (beef will also be ok). You should trim the fat, and then cut into small pieces.
- Salt and pepper to taste.
- High quality extra virgin olive oil.
- Canned tomatoes.
- Chopped onions and garlic.
- Assorted spices, such as paprika, nutmeg, bay leaf and ground cinnamon, which bring different flavors to the dish.
- Herbs such as oregano and fresh parsley should not be lacking.
- Red wine.
- Orzo pasta.
- Feta cheese, although optional, since it is only used for decoration.
Method of preparation
- The first thing to do is to brown the meat, you can start with a pound of lamb meat, cut into small, cube-shaped pieces. Let it dry and season with salt and ground pepper.
- Cook them over medium-high heat with some olive oil. When golden brown, put the lamb pieces into a large plate and reserve.
- In the same skillet add the onions and chopped garlic, season with salt and pepper, and cook until brownish.
- Next, simmer the lamb in the pan, with red wine, bay leaf and the other spices: a teaspoon of dried oregano and paprika, 1/2 teaspoon ground cinnamon, and ground nutmeg.
- Cook until the red wine loses its volume by half, then add water and the canned tomatoes with their juice.
- When it starts to boil, cover the pan and lower the heat. Simmer until the meat is cooked, which will take about 45 minutes.
- Then add the orzo, allowing the preparation to cook until the orzo pasta is tender and absorbs as much moisture as possible. About 15 minutes will be fine.
- Use the cheese to decorate the preparation, you can sprinkle some parsley.
Tips and variations
The good thing about Giouvetsi casserole is that it has some variations that you can use depending on your tastes, without affecting taste nor aroma of the final dish. Instead of lamb you can use beef, like the chuck of beef, which is a very economical cut and is perfect for use in stews. Be sure to cut the meat into small pieces, as well as to cook it properly to satisfy your taste.
Instead of feta cheese you can use grated Parmesan cheese, in case you don’t like the first option. The decoration with grated cheese is equally attractive, suffice is to say that in Greece you can find this dish decorated with kefalotyri, Parmesan or pecorino cheese. A very useful tip when serving is to let the orzo pasta and meat rest for about 5 to 10 minutes before serving it, which will allow the pasta to continue absorbing the sauce.
