#greekfood #rhodesgreece #greece
"Giouvetsi, yiouvetsi, or youvetsi (pronounced [ʝuˈvetsi]; from Turkish güveç) is a Greek dish made with chicken, lamb or beef and pasta, either kritharaki (orzo) or hilopites (small square noodles), and tomato sauce (usually spiced with allspice and sometimes cinnamon, cloves or bay leaves).[1] Other common ingredients include onions/shallots, garlic, beef stock, and red wine. It is characteristically baked in a clay pot, a güveç, and served with grated cheese.
Paula Wolfert called it "one of the most famous of all Greek Island lamb dishes."[2]" - ttps://en.wikipedia.org/wiki/Giouvetsi
"Youvetsi is comforting Greek dish made of tender pieces of lamb (or beef) and small noodles such as orzo, all cooked together in an aromatic tomato sauce with garlic, oregano, and other comforting Greek flavors! Tips and make-ahead instructions included.
What is youvetsi?
Youvetsi--sometimes spelled Giouvetsi, likely from the Turkish güveç--is a popular and comforting Greek stew made with tender bits of lamb or beef, cooked with small noodles such as orzo. You might also see it with chicken(like my earlier chicken orzo recipe), but red meat is more typically used.
While the original Turkey güveç referred to the specific clay vessel in which food was slow-cooked, the Greek version refers simply to the preparation of a slow-cooked meat and pasta dish. The type of dish it's cooked in and the manner, whether on the stovetop or in the oven, differ from one household to another. But youvetsi will always include tender cooked meat and pasta.
Many years back, traditional youvetsi was assembled in special earthenware dishes and cooked in wood burning ovens. But in this easy modern version, I use a large, heavy ceramic braising pan with a lid. And although many recipes call for baking youvetsi, it is easy to cook entirely on the stovetop. You'll start with browning the meat (for added flavor and color), and then simmering it in the sauce until perfectly tender. Finally, stirring in the orzo to cook for a few minutes until it has absorbed a good bit of the sauce!" - ttps://www.themediterraneandish.com/youvetsi-greek-lamb-stew/
