Yiouvetsi
is a typically Greek dish, favoured in particular by island communities. It derives its name from the dull red, round, terracotta dish that it is baked in. However, nowadays it is very often cooked in round shallow aluminium dishes. Despite this, the dish is still called yiouvetsi. Greek : Γιουβέτσι
INGREDIENTS
· 1 leg of lamb or a shoulder about 2 kg, or 2 kg beef, boned, trimmed of fat and sliced into large serving portion,
· 1 leg of lamb or a shoulder about 2 kg, or 2 kg beef, boned, trimmed of fat and sliced into large serving portion,
-4 cloves garlic, peeled and halved
· 1400 gr. can tomatoes, or 500 gr. ripe tomatoes finely chopped
· 5 tablespoons olive oil
· 1 tablespoon dried oregano
· 150 ml hot water
· salt and black pepper
· 400 grams orzo (small tear-shaped pasta) - the greek kritharaki (Oryzo)- ,100 gr. grated Parmesan or Greek kefalotiri cheese
· 1400 gr. can tomatoes, or 500 gr. ripe tomatoes finely chopped
· 5 tablespoons olive oil
· 1 tablespoon dried oregano
· 150 ml hot water
· salt and black pepper
· 400 grams orzo (small tear-shaped pasta) - the greek kritharaki (Oryzo)- ,100 gr. grated Parmesan or Greek kefalotiri cheese
Try it and tell Supersaki how you liked it
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