It happened one day in the middle of winter. I had mince in the fridge and I was getting ready to make “koupepia” (stuffed vine leaves). Then I thought to myself that it was either “koupepia” or “yuvetsi” + bubble bath + netflix. So I opted for the second option. It was a bundle after-all!
“Yuvetsi” is a classic Greek dish usually done with beef cubes, braised in tomato and red wine. The meat is cooked in the oven for a long period of time, then orzo is added with water or broth, to soak up all the pan juices. In Cyprus however, “yuvetsi” is usually left-over chicken cooked with orzo, then baked with a halloumi topping.
This version is closer (and yet so far away!) to the Greek yuvetsi only instead of the oven, it is quickly cooked on the stove. I use any veggies I have in the fridge, usually onions, carrots and celery. You could use any vegetable really, like courgettes or bell peppers. In fact, aubergines are my favorite addition.
I always spice things up with some paprika and chili pepper, to wake things up. Tomato paste is a must, but when I have fresh tomatoes lying in the fridge without purpose, I use them too for an extra tomato-ey flavor.
I used white wine but any red would be just as yummy. Red wine will make it richer and works best with beef mince instead of pork or chicken.
I finished it off with some parsley for a breath of freshness. Cypriots eat their yuvetsi with a dollop of greek yogurt but halloumi-rain is my fave. Go on. Cook-it-up!
“Yuvetsi” – Orzo with minced meat
Ingredients
- 2 Tbsp olive oil
- 1 Tbsp butter
- 1 onion chopped
- 2 garlic cloves finely chopped
- 1 carrot coarsely grated
- 350 grams minced pork
- ½ tsp black pepper
- ½ tsp salt
- 1 tsp paprika
- ¼ tsp pepper cayenne
- 1 Tbsp olive oil
- 1 tsp tomato paste heaped
- ½ cup parsley chopped
- 250 grams orzo
- 125 ml wine white
- 750 ml chicken broth
- 60 grams grated halloumi + extra for sprinkling
Instructions
- Put 1 tablespoon of olive oil in a large pan or pot, along with butter, over medium-high heat. Add the onion, garlic and carrot. Sauté until the onion softens and begins to color.
- Add the minced meat and season with the spices. As soon as the mince takes color and loses its juices, add the tomato paste with another spoonful of olive oil. Stir to mix.
- Add the parsley and the orzo. Stir and add the wine. Let everything come to a boil and pour over the chicken stock.
- Cover the pot and simmer, stirring occasionally, for about 15 minutes, until orzo is cooked al dente.
- Add the halloumi and mix. Serve with extra halloumi and sprinkle with fresh mint or parsley. Drizzle with a little olive oil.
