Youvetsi

What Goes With It

• Horiatiki salad
• Crusty bread
• A Greek red

Sides from the same cuisine on this site: Greek Lemon Potatoes, Greek Fried Potatoes.

How to Make Youvetsi

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1. Heat the oven to 180°C / 355°F.

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2. Heat the oil in a casserole and brown the beef in two batches, 5 minutes a batch. Lift out.

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3. Add the onions and cook 8 minutes, until golden.

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4. Stir in the garlic and tomato purée and cook 2 minutes.

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5. Pour in the wine and let it bubble 2 minutes.

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6. Return the beef with the tomatoes, cinnamon, allspice, bay, salt, pepper and 600 ml of the stock.

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7. Cover and cook in the oven for 60 minutes.

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8. Stir in the orzo and the remaining 400 ml of stock.

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9. Return uncovered to the oven for 25 minutes, stirring once at the halfway point only.

   Mark done Start 25 min timer

10. Scatter the cheese over and rest 10 minutes before serving with the parsley.

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Worth Knowing Before You Cook

Orzo raw into the sauce, never boiled first.

Stir once, at the halfway point.

Rest ten minutes — the orzo keeps absorbing.

If You're Missing Something

• An eighth of a teaspoon of garlic powder per clove is the stand-in usually given when you are out of fresh garlic; it will not brown the same way, and it burns easily, so add it with the liquid.

Leftovers

Keeps 3 days refrigerated. The orzo swells; add stock when reheating.

The Numbers per Serving

No nutrition figures are given for this recipe: they cannot be worked out reliably from its ingredient list (some ingredient lines cannot be read). Why some recipes have none.

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