vonnegutsbitch replied to your post âvonnegutsbitch replied to your post: Once again I tried my hand at a...â
yes yes yes, please!!!
Alright so hereâs the drill!
You will need some meat, assuming youâre not vegetarian. Itâs usually done with beef or lamb, but I used chicken because everything else is so expensive and with chicken it doesnât take quite as long.
The other unusual thing youâll need is Kritharaki or Orzo, traditional Greek noodles that are shaped like rice. I donât know where you from but in Germany you get them in every more or less decent supermarket.
Alright, you take your meat of choice and you cut it into small chunks, like maybe an inch big or a little bigger. You sear them in a pan in olive oil, so they get some nice dark colour, meanwhile seasoning them with salt, pepper, oregano and garlic. When the meat is nicely coloured - it doesnât have to be cooked all the way through since itâs still going to be in the oven for a while - your take it out of the pan and place it in a casserole dish. Then you need a small can of canned tomatoes. You pour them into a dish and carefully put in the remaining olive oil from the pan (and some more to taste), and a cup or so of water (you can pour the water into the tomato can, to really clean out the last bits). Stir the sauce well until the tomatoes have come apart into large chunks, and season again with salt, pepper, oregano, garlic and paprika, also basil and thyme are an option if you like it, and maybe a tiny little bit of cinnamon. Donât be shy with the spices (except the cinnamon), especially the salt, since the noddles will absorb a lot of it later.
Pour the sauce over the meat in the casserole, then put into the oven at 180° C, 350° F, and let it cook for one (chicken) to two (beef) hours. Check back and stir every 15 minutes or so, make sure that you turn around the meat every once in a while so one side wonât get burned. If you feel like too much of the sauce has evaporated, refill with some water.
About twenty minutes before the end, add the noddles to the casserole, stirring well so they are completely covered in sauce. At this point you might have to refill water more often because they will absorb a lot of it. Let them cook twenty to thirty minutes, stirring occasionally. When the noddles are done, add some last minute seasoning if necessary, and enjoy!
