“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 the dish.”
Ingredients
Method
Main
1.Heat a third of the olive oil in a large saucepan over medium-high heat, add half the meat and stir occasionally until well browned on all sides (4-5 minutes). Tip the meat pieces into a baking dish to keep warm. Repeat with half the remaining olive oil and the remaining meat.
2.Wipe the pan and add the remaining olive oil. Add the onion and sauté until translucent (4-5 minutes), then add tomatoes and tomato paste.
3.Tip your meat back into the saucepan and add the water or stock. Bring to a boil and reduce heat to simmer for about 30 minutes.
4.Preheat oven to 180C. Pour the meat with all the liquid into the baking dish, add a little more liquid if necessary (you may need up to a cup extra), and bake until the meat is tender (30-45 minutes).
5.At this stage, pour the orzo into the baking dish, give it a stir and season to taste. Bake covered until the orzo has cooked (10 minutes). Ensure that there is enough liquid for the orzo.
6.Take out of the oven, scatter the kefalotiri cheese on top and serve hot.
Note This recipe is from Sweet Greek: Simple Food & Sumptuous Feasts ($39.95), published by Melbourne Books, and has been edited.
Notes
