Yiouvetsi (Greek Pasta with Braised Meat)

The Greeks differ greatly from their Italian neighbors when cooking pasta. Instead of boiling pasta separately and topping with sauce, the pasta is cooked directly in the sauce, absorbing all the delicious flavors.

Yiouvetsi is the quintessential Greek pasta dish — traditionally cooked in covered clay dishes (gastra) in the oven. The pasta used is either orzo (called kritharaki or manestra) or hilopites (village-made egg noodles).

The Traditional Method

Traditionally, yiouvetsi starts as kokkinisto (tomato-braised meat). When the meat is almost done, boiling water is added to the sauce and uncooked pasta goes into the clay pot to cook in the oven, absorbing all those wonderful flavors from the meat, tomato, and aromatic spices.

The Quick Stovetop Method

I prefer this faster method that's just as delicious — prepare the meat completely on the stove, then add the pasta.

Braising the Meat

1. Season the meat with salt, pepper, and ground allspice.

2. Brown the meat in olive oil in a heavy pot. Remove and set aside.

3. Sauté the onion until soft. Add carrot and sauté briefly.

4. Add tomato paste and sauté for a minute.

5. Deglaze with wine, then add tomatoes, cinnamon, bay leaves, and allspice berries.

6. Return meat to pot, cover, and braise:

   • Chicken: 1 hour (or 10 minutes in pressure cooker)
   • Beef/lamb: 2 hours (or 20 minutes in pressure cooker)

Adding the Pasta

1. When meat is tender, add boiling water to the sauce — enough to cook the pasta (about 2-3 cups).

2. Add the orzo or egg noodles directly to the pot.

3. Stir frequently so the pasta doesn't stick.

4. Orzo needs about 10-12 minutes to cook in the sauce. Egg noodles (hilopites) need only about 5 minutes.

5. Turn off heat, cover, and let the pasta absorb the remaining liquid for 5 minutes.

Alternative: Par-Boil Method

For less starchy results, quickly par-boil the pasta for 2-3 minutes separately before adding to the sauce. This is what I do with pasta other than orzo.

The Sauce Should Be Abundant

Unlike Italian pasta where you want it al dente with just enough sauce, Greek yiouvetsi should have plenty of rich, flavorful sauce. The pasta drinks it up, and that's the whole point.

Hilopites vs. Orzo

Hilopites are traditional Greek egg noodles, which can be square-shaped or long like tagliatelle. They cook faster and have a homemade quality.

Orzo (kritharaki) is rice-shaped pasta that's easier to find. It creates a slightly creamier dish as it releases starch.

Both are traditional. Use what you can find.

Shellfish Version

Shrimp and lobster pasta is made the same way, but using broth made from fresh shrimp heads and shells (or boiled lobster broth). The broth is added to the sauce, and the pasta cooks in it — making the pasta itself as delicious as the shellfish.

Serving

Serve hot, topped with grated cheese. Kefalotiri is traditional, but Parmesan or Pecorino work well.

A simple salad is all you need alongside.