Giouvetsi is a Greek word for a dish cooked in an earthenware casserole, from the Turkish word güveç, meaning clay pot. It is a tradition dish made with lamb, chicken or beef and orzo pasta.
Preparation: 30 min
Cooking time: 2hrs
- 1 ½ kilo lamb or a whole chicken
- 1 kilo ripe tomatoes or canned
- 4 cloves of garlic
- salt and pepper to taste
- ½ kilo pasta orzo or rice
- 1 cup extra virgin olive oil
- 3 cups warm water
- ½ cup pecorino or parmesan cheese
Put the oil in a saucepan and sauté the pieces of meat on all sides. This seals in all the flavour.
Place the meat in a ceramic pot ideally, or in a deep oven pan.
Add the tomato, salt and pepper, the Extra Virgin Olive Oil and garlic and 1 cup of water;
Cook at 175°C for one hour.
Add the water and the pasta, cover and cook for another 20 min, add more water if necessary.
Sprinkle grated cheese on top and serve.
If you wish to enjoy the natural taste of the basic ingredients of this plate, try it with Greek Indeed Extra Virgin Olive Oil .