Giouvetsi (Meat with orzo/kritharaki)

[Updated on 26/02/2025]

Giouvetsi is a classic Greek dish made with tender meat (usually veal or lamb) slow-cooked with orzo pasta in a rich tomato-based sauce. Traditionally baked in a clay pot, it’s a hearty and flavorful meal, perfect for a Sunday family lunch. This version stays true to the original but includes a small personal touch—eggplant for extra depth of flavor and a pressure cooker for ease.

My son asked me to write here that it is DIVINE :)

Ingredients

• 800g (1.75 lb) veal, cubed
• 1 eggplant (optional)
• 400g (14 oz) canned tomatoes, crushed
• 1 ½ cups (300g) orzo pasta
• 5 tbsp olive oil
• 2 dried bay leaves
• 4 cups (1 liter) water
• ½ cup grated kefalotyri or Parmesan cheese
• Salt and pepper to taste

Procedure

1. In a large pot, heat the olive oil and brown the meat on all sides. Continue adding the eggplants if you choose to add until soften.
2. Add the crushed tomatoes, bay leaves, salt, pepper, and water. Simmer for about 1 hour until tender, or just 8 minutes if using a pressure cooker (I use a Fissler, which is very fast).
3. Preheat the oven to 180°C (350°F). Transfer the meat and sauce to a baking dish or clay pot.
4. Add the orzo, mix gently, and bake uncovered for about 20–25 minutes, stirring occasionally to prevent sticking.
5. Remove from the oven, let it rest for 5 minutes, and sprinkle with grated cheese before serving.

Food is ready to serve! 

Serving Tips & Variations

Serve hot with a side of Greek salad and crusty bread. For a richer flavor, substitute some of the water with red wine or broth. If you prefer a simpler version, skip the baking step and cook the orzo directly in the pot, following the package instructions.