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Giouvetsi, yiouvetsi, or youvetsi (Greek: γιουβέτσι, pronounced, from Turkish güveç) is a Greek dish made with chicken, lamb or beef and pasta, either kritharaki or hilopites (small square noodles), and tomato sauce (usually spiced with allspice and sometimes cinnamon, cloves or bay leaves). [1]
Baked lamb in a clay pot with kritharaki (a Greek pasta identical to risoni or orzo) Gyros (γύρος) Roasted and sliced meat (usually pork or chicken, rarely beef or lamb) on a turning spit, typically served with sauces like tzatziki and garnishes (tomato, onions) on pita bread (a popular fast food in Greece and Cyprus).
Katsikaki me stamnagathi, goat meat (alternatively lamb) cooked with Avgolemono and a local plant species of the Cichorium genus; Sfougato (omelette with potatoes/pumpkin) Snails with tomato; Sofegada, vegetables; Soupies me maratho, Cuttlefish with fennel; Triftoudia, type of orzo; Tsigariasto, lamb or goat meat dish, typically hailing from ...
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There are many different ways to serve orzo. It can be an ingredient in soup, [6] including avgolemono, a Greek soup, [7] and in Italian soups, such as minestrone. It can also be part of a salad, a pilaf, or giouvetsi, or baked in a casserole. [8] [4] It can also be boiled and lightly fried, to create a dish similar to risotto. [citation needed ...
Ingredients. 1 cup orzo. 1 tablespoon chicken stock paste. 2 cups water. 1 teaspoon onion powder. 1 teaspoon garlic powder. 1 teaspoon salt. 1/2 teaspoon pepper
العربية; Azərbaycanca; বাংলা; Башҡортса; Беларуская; Беларуская (тарашкевіца) Български
Season lamb shanks with salt and pepper and add to pot, cooking until browned, about 10 minutes. Transfer the cooked lamb to a plate. Add vegetables, anchovies and herbs and spices to the pot ...