Giouvetsi | Greedy Gourmet

Q: What is the Greek name for orzo?

In Greece, orzo is known as ' kritharaki .' This translates as 'little barley.' In Italy, it's known as 'risoni', which means 'big rice.'

Question 1

What is giouvetsi?

Accepted Answer

It's a delicious one pot dish that consists of lamb or beef chunks, first browned at a high temperature before being fried with onions and garlic, then slow cooked with spices in a tomato based sauce.

Question 2

What's the difference between giouvetsi and youvetsi?

Accepted Answer

They are the same thing, just different spellings of the same dish.

Question 3

Where does giouvetsi come from?

Accepted Answer

It's a traditional Greek dish that has been part of Greek cuisine for centuries. In the past, it was the social custom for Greek women to prepare the dish on a Sunday morning. Then, on the way to church with the family, they would drop the the large cooking pot at a communal wood fired oven.

Here, a local fire-master would oversee the cooking of all the neighbourhood Giouvetsi. After church, families would pick up their pot, just in time for Sunday lunch!

This tradition adapted over the years, with the local outdoor wood fired ovens replaced by bakery ovens.

Nowadays, you'll find this comfort food classic served up in restaurants across all the Greek islands.

Question 4

How do you pronounce giouvetsi?

Accepted Answer

It's pronounced 'you-vet-see.'

Question 5

Can giouvetsi be made with rice?

Accepted Answer

Yes, you can use rice in place of orzo pasta for this dish.

Question 6

What is orzo pasta?

Accepted Answer

Orzo is a type of short cut pasta that resembles rice grains. It's normally made from semolina flour, a kind of flour that is made from durum wheat.

Question 7

What is the Greek name for orzo?

Accepted Answer

In Greece, orzo is known as 'kritharaki.' This translates as 'little barley.' In Italy, it's known as 'risoni', which means 'big rice.'

Question 8

What's the best cut of lamb for stewing?

Accepted Answer

I recommend using lamb shoulder. If you can't find lamb shoulder, go for neck or leg, which are the next best cuts when it comes to making a lamb stew.

Question 9

What olive oil shall I use for this recipe?

Accepted Answer

A standard olive oil should be fine. I recommend you save the expensive extra virgin olive oil for drizzling or dipping, as you'll lose the flavour if you use it for frying.

Question 10

What is the best wine when cooking giouvetsi?

Accepted Answer

Use a dry acidic wine with giouvetsi. This will help to bring balance to the dish and will complement the spices and the fattiness of the lamb.
A Chianti would be best, but something like a Malbec would be great too.

Question 11

Can you make this giouvetsi recipe ahead of time?

Accepted Answer

Yes! In fact, making this dish in advance enables the spices to mingle and the flavours to intensify.

To prepare this giouvetsi recipe in advance, follow the instructions below up to the point where the orzo pasta is added. Then, allow the dish to cool, before storing it in the fridge.

When you're ready to finish the dish, add the orzo and continue with the steps in the instructions below.

Question 12

Is giouvesti gluten free?

Accepted Answer

As it uses orzo pasta, this Greek lamb stew is not gluten free. However, you can use arborio rice in place of orzo pasta to make it gluten free.

Question 13

How do you store giouvetsi leftovers?

Accepted Answer

The great thing about this dish is that leftovers taste even better! So, a great excuse to make a big batch of this Greek classic.

Allow everything to cool completely, then transfer any leftovers into a suitable airtight container. Keep the container in the fridge, where your giouvetsi will stay fresh for up to four days.

Question 14

Can you freeze giouvetsi?

Accepted Answer

Yes, you can. If you want to store giouvetsi leftovers for longer than a few days, freezing is definitely a good option.

Again, allow the lamb stew to completely cool, before transferring it to a freezable airtight container. It will keep in the freezer for up to four months. Any longer than that and you'll start to notice significant effects to the taste and texture of the stew.

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