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Youvetsi is such a crowdpleaser! Here is how you can make it

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xmelissaa

xmelissaa

Active member
I am a huge fan of youvetsi :) here is how I make it and this is what it looks like

Add onion and garlic and sauté until soft. Add tomato sauce, tomato paste, salt, pepper, and enough hot water to cover the meat. Simmer covered, over a very low heat, until meat is tender and sauce is thick.

Boil orzo in boiling salted water. Drain.

Put half the orzo into a buttered baking dish (youvetsi), cover with the meat, add the remaining orzo, and spread the tomato sauce on top. Sprinkle with grated cheese and bake in an oven set to 350 Degrees Fahrenheit for about 20 minutes or until the mixture cooks through.
  • 2 lbs. lamb or beef
  • 1/2 cup butter
  • 1 clove garlic
  • 1 medium sized, minced onion
  • 2 cups tomato sauce
  • 1 tablespoon tomato paste
  • Salt
  • Pepper
  • 1 packge orzo (choose gluten-free orzo if following a gluten-free diet)
  • Kefalotiri Cheese to taste

Youvetsi-250x251.jpg
 
This is one of my favorite dishes. You should try adding some red wine to it help add flavor.
 
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Reactions: seleanor
ellinasgolfer0320 said:
This is one of my favorite dishes. You should try adding some red wine to it help add flavor.
Click to expand...
Great tip! I like to use wine to deglaze the pan when I'm cooking
 
This looks delicious - it is one of my favorite dishes. If I can't find Kefalotiri, I like to use Romano cheese. If I can find Hiliopites I use those instead of orzo sometimes... they have a different texture that I like once in a while.
 
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No Meat Dolmades (Stuffed Grape Leaves) Recipe

It has taken me a long time to get vegetarian dolmades to the point where I enjoy them. Here is my recipe. It uses a lot of oil, so strict fasters shouldn't eat them. But most people aren't super strict so I would even say these are good for lent!

Ingredients:​

  • 1 jar of grape leaves (about 60-70 leaves)
  • 1 cup short-grain rice
  • 1 large onion, finely chopped
  • 2 cloves garlic, minced
  • 1/2 cup chopped fresh dill
  • 1/2 cup chopped fresh mint
  • 1/2 cup chopped fresh parsley
  • 1/4 cup olive oil, plus extra for drizzling
  • Juice of 2 lemons
  • Salt and pepper to taste
  • Water

Instructions:​

  1. Prepare the Grape Leaves:
    • If using grape leaves preserved in brine, rinse them well under cold water to remove excess salt. If using fresh grape leaves, blanch them in boiling water for about 1 minute, then drain and rinse with cold water. Trim off any stems.
  2. Prepare the Filling:
    • In a large bowl, combine the rice, chopped onion, minced garlic, chopped dill, chopped mint, chopped parsley, olive oil, lemon juice, salt, and pepper. Mix well to combine.
  3. Fill and Roll the Grape Leaves:
    • Place a grape leaf flat on a clean work surface, shiny side down, with the stem end facing you. Spoon about 1 tablespoon of the rice filling onto the center of the leaf, near the stem end.
    • Fold the bottom of the leaf over the filling, then fold in the sides, and roll tightly into a small cylinder.
    • Repeat with the remaining grape leaves and filling, arranging the rolled dolmades seam-side down in a large pot or deep skillet, packing them snugly together.
  4. Cook the Dolmades:
    • Once all the dolmades are rolled and packed in the pot, drizzle with a little olive oil and lemon juice.
    • Pour enough water into the pot to just cover the dolmades.
    • Place a heatproof plate or lid directly on top of the dolmades to keep them submerged during cooking.
    • Bring the water to a boil over medium-high heat, then reduce the heat to low, cover the pot, and simmer gently for about 45-60 minutes, or until the rice is cooked and the grape leaves are tender.

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From what I understand, Greek cuisine kind of changes. From what I can tell, in the United States, the most popular soup is Egg and Lemon soup (avgolemono) but in Greece, I don't see to as much or rather, hear of it as much.

What are the most popular soups in Greece?

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Particularly, I'm interested in understanding which types of Greek wines (white, red, or rosé) pair best with specific dishes or cuisines. Here are a few specific questions I have in mind:
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