Main Course

40-45 min

4-6 servings

This recipe uses:

Yaya’s Extra Virgin Olive Oil
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Yaya’s Extra Virgin Olive Oil


  • 1 pound lamb or beef, cut into small cubes
  • Salt and pepper to taste
  • 2 tablespoons olive oil
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 1 can (14 ounces) diced tomatoes
  • 2 tablespoons tomato paste
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1/2 teaspoon ground cinnamon
  • 2 cups beef or vegetable broth
  • 1 cup water
  • 1 cup orzo pasta
  • Fresh parsley, chopped (for garnish)

About the dish:

Uvetsi, also known as Greek baked orzo, is a delicious and comforting Greek dish that features orzo pasta cooked with a flavorful tomato sauce and tender meat. The tomato-based sauce, infused with aromatic herbs and a touch of cinnamon, creates a rich and savory flavor profile. The orzo absorbs the delicious flavors of the sauce, resulting in a hearty and satisfying meal. Uvetsi is typically served as a main course, accompanied by a Greek salad, crusty bread, or some roasted vegetables. It's a comforting and crowd-pleasing dish that brings the flavors of Greece to your table. Here's a recipe to make Uvetsi:


  1. Preheat your oven to 350°F (175°C)
  2. Season the lamb or beef cubes with salt and pepper
  3. In a large oven-safe pot or Dutch oven, heat the olive oil over medium-high heat. Add the meat cubes and cook until browned on all sides. Remove the meat from the pot and set aside.
  4. In the same pot, add the chopped onion and minced garlic. Sauté until the onion becomes translucent and the garlic is fragrant, about 2-3 minutes.
  5. Stir in the diced tomatoes, tomato paste, dried oregano, dried thyme, dried rosemary, and ground cinnamon. Cook for a few minutes to let the flavors meld together.
  6. Return the cooked meat to the pot and stir to combine with the tomato mixture.
  7. Pour in the beef or vegetable broth and water. Bring the mixture to a simmer
  8. Stir in the orzo pasta, making sure it is submerged in the liquid. Cover the pot with a lid and transfer it to the preheated oven.
  9. Bake for about 30-35 minutes, or until the orzo is cooked al dente and the liquid is absorbed. Stir once or twice during the baking process to prevent sticking
  10. Once cooked, remove the pot from the oven and let it rest for a few minutes.
  11. Serve Uvetsi hot, garnished with fresh parsley.
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