Greek Baked Orzo with Goat (Giouvetsaki) & Kefalotyri Cheese
A traditional Greek baked orzo dish with tender goat meat and a rich, velvety tomato sauce.
A traditional Greek baked orzo dish with tender goat meat and a rich, velvety tomato sauce.
Info
Prep Time:
20mCook Time:
120mDifficulty Level:
Ingredients
- 1½ kg goat, cut into portions
- ¼ cup olive oil
- 2 onions, finely chopped
- 1 leek, finely chopped
- 3 cloves garlic, sliced
- ½ cinnamon stick
- 3–4 allspice berries
- 2 bay leaves
- 1 tbsp tomato paste
- 200 ml red wine
- 400 g chopped tomatoes
- Salt, to taste
- Freshly ground black pepper
- 500 g orzo pasta
- Kefalotyri cheese, finely grated, for serving
Directions
Rinse the goat pieces thoroughly to remove any bone fragments from cutting.
Place the meat in a pot, cover with cold water, and bring to a boil. Simmer for 10 minutes.
Drain the meat in a colander and discard the water. Let it dry completely.
In the same pot, heat the olive oil and sear the meat until lightly browned on all sides.
Add the leek and onion, and sauté for 4–5 minutes until softened.
Stir in the garlic and tomato paste, cooking for 1 minute while mixing well.
Deglaze with the red wine. Once the alcohol evaporates, add the cinnamon stick, allspice, bay leaves, and chopped tomatoes.
Pour in about 2 liters of hot water, season with salt and pepper, and cover the pot.
Simmer gently for about 1½ hours, until the meat is very tender.
Taste and adjust seasoning if needed.
Transfer the meat along with its sauce to a baking dish. You’ll need about 1½ liters of liquid for the orzo; if necessary, add a little hot water.
Preheat the oven to 200°C (400°F). Place the dish on the lower rack.
Once the contents begin to bubble (after about 5-10 minutes), add the orzo and stir.
Bake for 10 minutes, then give it one gentle stir while still quite liquid.
Turn off the oven and leave the dish inside for 20 minutes, allowing the orzo to absorb the sauce and become tender.
Remove while still slightly saucy and serve, topped with grated kefalotyri cheese.
Recipe Tips
For the best texture, avoid overbaking the orzo—this dish should remain slightly saucy when served, as the pasta will continue to absorb liquid even after it comes out of the oven.
