Yiouvetsi is a favorite Greek recipe, and one of the most traditional Greek dishes. There are variations in the making of this dish, for example you can use chicken, shrimp, rabbit, pork or veal. The most popular one is veal, and that’s what is shown below...

1lb, 8.6oz of veal, cut in large pieces

9 oz of orzo

1 1/2 cups of fresh tomato sauce

1 onion, minced

2  cloves of garlic, peeled and chopped

1/2 cup of olive oil

1/2 cup of red wine

1 1/2 cup of water

2 tbsp of tomato paste

2 bay leaves

1/4 tsp of ground cinnamon

1 tbsp of salt (approximately)

1 tsp of black pepper

Traditional Yiouvetsi

Pour the olive oil into a medium-sized pan, and heat it in the pan (on high heat). Add the meat and onions, and cook them for approximately 5 minutes until they are browned on all sides. When it’s done, turn the stove off and put the cooked meat and oil in a cooking dish. Add the garlic, tomato sauce, tomato paste, bay leaves, cinnamon, salt-pepper, wine, and water and mix them all together. Cover the cooking dish with aluminum foil and put it in the oven. Cook at 356 (F) for an hour and 15 minutes. 

When it’s done, uncover the dish and add the orzo, adding extra water if needed. Put it back in the oven, and continue cooking for 20 more minutes. Add more salt if needed to taste. You can also sprinkle some feta on the top for extra flavor. Enjoy!