Yiouvetsi can be made with beef, lamb or chicken; the process remains the same. You can even use a whole chicken or chicken thighs, which I find easier and tastier. It’s hearty and comforting and during winter should be enjoyed regularly. Cook it for your family and friends. Use a different meat each time to develop your own favourite rendition of this dish.
Ingredients:
– 1.5kg beef or lamb fillets, diced
– 1 can of crushed tomatoes
– 1 onion, finely diced
– 500g packet of kritharaki (orzo)
– 1 cup of kefalotiri
– Half cup of olive oil
– 4-5 cups of water or stock
– 1 tbsp tomato paste
– Salt, pepper
Method:
1. Brown your meat in a large saucepan. Do this slowly so as not to overcrowd your saucepan.
2. Once the meat pieces have browned, tip them into a baking dish and keep warm. Add the onions and saute until translucent, then add the tomatoes and tomato paste.
3. Tip your meat back into the saucepan and add the water or stock. Bring to a boil and simmer for about 30 minutes.
4. Preheat your oven to 180C. Pour the meat with all the liquid into the baking dish, add a little more liquid if necessary, and bake for a further 20-45 minutes until the meat is tender.
5. At this stage, pour the orzo into the baking dish, give it a stir and add salt and pepper. Bake covered for about 10 minutes until the orzo has cooked. Ensure that there is enough liquid for the orzo.
6. Take out of the oven, grate the kefalotiri cheese on top and serve hot.
