Experience Giouvetsi: A Time-Honored Greek Delight

 Discover the essence of giouvetsi, a cherished traditional Greek marvel. This symphony of flavors weaves together orzo pasta, tender meat, and a luscious tomato sauce. Often gracing tables with beef, lamb, or chicken, Giouvetsi simmers to perfection in a fragrant pot, accompanied by an ensemble of spices. Variations embrace the warmth of onions, bell peppers, and the creamy allure of feta cheese.

Pronounced as "yoo-VE-tsee," Giouvetsi is a culinary gem that awakens the senses. Each hearty spoonful is adorned with a sprinkle of grated cheese, harmoniously paired with crusty bread. Revered across Greece, it takes its rightful place at family gatherings and celebratory feasts. Its name, derived from the Turkish "güveç," pays homage to its clay pot origins.

Giouvetsi encapsulates the rustic elegance of Greek peasant fare. With roots tracing back to the Peloponnese region, it once showcased lamb's or beef's sumptuous embrace. Crafting giouvetsi requires only a handful of ingredients, rendering it an inviting choice year-round, with winter offering its most cherished backdrop. A suggestion: embrace the velvety touch of mizithra cheese—it's pure indulgence.

This authentic giouvetsi recipe takes you on a culinary expedition, demanding 20 minutes of preparation and over 2 hours of cooking. Serving six, its essence lies in kritharaki (orzo pasta), readily available at any Greek food emporium.

Allow the heartiness of giouvetsi to dance upon your palate. Follow this step-by-step guide and embark on a gastronomic adventure that celebrates Greek tradition and culinary artistry.


giouvetsi recipe

Giouvetsi Recipe - Ingredients

  • For the meat
    • 3.3 pounds (1.5 kilograms) front shank veal 
    • White vinegar 
    • 3 tablespoons of olive oil
    • 2 medium onions
    • ½ cup tomato juice
    • ½ tablespoon salt
    • ¼ teaspoon pepper
  •  For the pasta:
    •  2 cups kritharaki (orzo pasta)
    •  ½ cup tomato juice
    •  Mizithra cheese

Giouvetsi Recipe - How to make

  1. Start this authentic recipe by cutting the veal into 2-inch cubes.
  2. Take a pot, place the meat, and pour in enough water to cover the meat. 
  3. Toss in 2 to 3 dashes of salt, and drizzle in a touch of vinegar. 
  4. Boil for 10 minutes. 
  5. Skim the froth with a slotted spoon, then remove the meat and place it into a bowl. Rinse the pot.
  6. Pour the olive oil into the pot. 
  7. Chop the onions into ½-inch cubes, toss in, and sauté over medium-high heat. 
  8. Add the veal cubes, and cover the meat with hot water from a boiling kettle. 
  9. Partially cover the pot, and stir. 
  10. Bring the pot to a boil, then reduce to medium-high heat. 
  11. Feed the pot with boiling water, if needed. 
  12. Continue cooking for 45 minutes, then mix in the tomato juice, salt, and pepper. 
  13. Stir, partially cover the pot, and cook for another 10 minutes. Set aside.
  14. Preheat the oven to 395°F (200°C).
  15. Add the kritharaki to a large baking dish (ideally, a round clay baking dish), spreading the pasta around with your fingers. 
  16. Mix in 4 cups of hot water from a boiling kettle, and bake. Stir occasionally, making sure the kritharaki doesn’t stick to the dish while allowing the pasta and water to reach a boil (about 15 minutes). 
  17. Mix in the tomato juice, and combine the veal and its broth. 
  18. Bake for 10 minutes and turn off the heat, and let the giouvetsi stand in the oven for an additional 10 minutes, or until the pasta thickens.
  19. Remove from oven. Let cool, then top with grated mizithra cheese. 
  20. Serve.
Indulge in the savory allure of Giouvetsi, a delightful Greek masterpiece that whisks you away to the Mediterranean. Whether homemade or savored at a restaurant, this robust dish is an irresistible journey. From the velvety tomato sauce to the tender meat and flawlessly cooked orzo pasta, Giouvetsi embodies a culinary symphony. Delve into this authentic recipe and explore pastitsio for a taste of tradition. Bon appétit!