Originally made with chicken, lamb or beef, giovetsi is a one pan Greek dish where everything is baked together to bubbling perfection to create an aromatic and delicious meal.
The orzo is toasted in the pan before adding the liquid to give a wonderfully nutty flavour. I have used halloumi to top and sausage meat to create meatballs purely because that is what I had but as with all my recipes, feel free to substitute for whatever you prefer. You will still end up with a gorgeous dinner!
- Sausage meat from 2 sausages, casing removed
- ½ large onion, finely chopped
- 1 Tbsp breadcrumbs
- 1 pinch of rosemary
- Salt and freshly ground black pepper
- 1 red bell pepper, chopped
- 1 Tbsp tomato puree
- pinch of ground cinnamon and oregano
- ½ cup of orzo
- 1 ½ cups of chicken stock
- Halloumi Cheese
- Add the sausagemeat, breadbrumbs, seasoning, rosemary and half the onion in a bowl and mix well. Shape the mix into small meatballs. (I made 8).
- Pre-heat the oven to 180C
- In a frying pan, over medium heat, add 1 Tbsp oil and gently fry the sausage balls on all sides until browned all over. Remove from pan and set aside.
- Add your onions and peppers to the pan and sauté for 5-7 minutes or until softened.
- Add the Orzo and stir for a few minutes to toast the kernels.
- Add the hot stock, tomato puree, cinnamon and oregano and bring to a boil while stirring. Adjust seasoning with salt and pepper.
- Transfer to an oven-proof baking dish and add your meatballs.
- Fry a few strips of halloumi in the same pan until lightly browned and top the orzo with these then bake uncovered for 40-45 minutes or until most of the juices have been absorbed and the top is golden brown.
- Serve hot with green salad.