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Small giouvetsi with manestra(orzo) from Lemnos
ALL THE SECRETS FOR A DREAMY JUVETSAKI

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Small giouvetsi with manestra(orzo) from Lemnos

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Ingredients

2 ½ Kilos of Lamb cut into portions
800 g manestra
3 onions dried, whole, peeled
1 leek the white part
3 cloves garlic mashed without the green sprouts
1 Carrot whole
2 Laurel Leaves
2 parsley sprigs whole
5 tomatoes ripe, grated
2 tbsp. tomato paste
Half a cup of olive oil
1 glass of white wine
2 pinches sugar
8 grains of allspice
1 Cinnamon stick
Sea salt
Freshly ground pepper
  • Medium

Ingredients

Directions

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Small giouvetsi with manestra(orzo) from Lemnos

All the secrets for a dreamy giouvetsi

The favorite sunday food, traditional and wonderful. Purely Greek taste that got its name from the clay pot called giouvetsi. It is one of the foods that is welcomed by everyone and it is very tasty. We can choose the meat we will use depending on our tastes: lamb, goat, beef, rooster or chicken. In some parts of Greece they use a combination of 2 meats and in the islands they make the giouvetsi with sea lambs, so called are the lambs that lick sea salt and of course the taste is incredible.

The giouvetsi has secrets of success that we share with you.

The secrets for a dreamy giouvetsi

The manestra or the barley  is always oiled before being used as I wrote in the recipe or we boil it and then we use it.

In the second case, we boil water until it boils, salt it and then add the manestra or barley for 3 minutes. We rinse with plenty of cold water to remove excess starch and leave the pasta grainy. We allow to drain well and continue cooking.

The correct ratio for the manestra liquids the ratio is 1 part manestra, 3 parts water.

The oven must be very well preheated.

The pan or roaster that we will use must be “hot” so we put them in the oven before using them.

Also the baking time depends on the utensil, the time for the pan is different and the clay giouvetsi, if it is covered, needs more time, so we try.

We put sugar in the grated tomato to sweeten it…

We always leave the giouvetsi for 10-15 minutes in the hull before serving it to “mellow out” as our mothers used to say.

If we want a special taste, we achieve it with the blend of grated cheeses that we make. The smoked Metsovo cheese, the gruyere cheese and the kefalotyri cheese give an incredible taste.

If we do not want grated cheeses, we can use pieces of feta cheese or tsalafouti cheese from Evritania, katiki cheese from Domokos or anevato cheese from Grevena.

If we do not want any cheese then sprinkle with freshly ground peppers.

Small giouvetsi with manestra(orzo) from Lemnos

From Fotini Kassaveti famous cook

Steps

1
Done

We rinse the lamb with warm water and we dab it with a towel.

2
Done
4 minutes per side

We let it dry well and in a large saucepan we heat the olive oil and with tongs turn it on all sides until it is golden brown for about 4 minutes on each side.

3
Done

We add the whole vegetables, onions, carrot, leek and finally the garlic and let them "oil".

4
Done

We add the tomato paste and let it "bake" for 1 minute.

5
Done

We add the wine and let the alcohol evaporate.

6
Done

We add the grated tomatoes, add the sugar and 2 liters of water.

7
Done

We add the bay leaves, allspice and cinnamon and cover the pot.

8
Done

We let the meat simmer until soft for at least 1 hour, towards the end of the cooking add salt and pepper.

9
Done

We heat the olive oil in a saucepan and we add the manestra, stirring to "oil" it well.

10
Done

We remove the boiled vegetables from the lamb.

11
Done

We put the boiled lamb with all its liquids in a pan or hull and we add the noodles.

12
Done

We pour over the sauce that should cover 3 cm above the manestra.

13
Done

We bake in a preheated oven at 180 degrees on the heating elements on the lower grill for 30-35 minutes, stirring once in between, if necessary we add hot water.

14
Done

Towards the end of the baking, we sprinkle thegiouvetsi with kefalograviera cheese.

15
Done

After removing it from the oven as soon as it absorbs its liquids, we leave it for a while and serve with plenty of cheese or freshly ground peppers.

TDriver

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Traditional spaghetti with sausages
γλυκό του κουταλιού κεράσι
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previous
Traditional spaghetti with sausages
γλυκό του κουταλιού κεράσι
next
Mountain spoon sweet cherry

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