Juveci

Another popular dish in Greek cuisine and beyond. the name comes from the earthen, wide, tall "pot" under the name Juvetsi or Gyuvech as it is called in the Balkans. so that several peoples can claim authorship.
I am describing the variant that is used most often in Greece.
The basis of the dish is: meat, preferably beef, as well as lamb or chicken and pasta in the form of rice-manestra in Italian, or kritaraki in Greek, or Orzo pasta.
In the original recipe, almost finished meat in sauce is placed in a "pot" - juvetsi with a manestra and poured with water, and then simmered in the oven or oven until cooked for about 40-60 minutes. instead of pottery, you can use ceramic or glass suitable for the oven

Ingredients

• meat 700 g
• orzo pasta 500 g
• onions 1-2 pcs
• tomatoes in their own juice 200 g
• or fresh in summer 4-5 pcs
• olive oil
• salt, pepper, oregano

Directions

1. cut the meat into cubes approximately 1.5 cm.
2. Pour oil into a deep saucepan and lightly fry the meat, cover and simmer over low heat until half cooked and the moisture evaporates.
3. cut the onion into small cubes and add to the meat. Cook the onions until transparent - at this moment you can add other vegetables --- pour over everything with tomatoes and juice, salt and cover again with a lid and bring it almost to readiness over low heat.
4. Rather, the meat should be ready, but not fall apart.
5. How we have reached this point can be continued.
6. If you cook in the oven - it tastes better - then put the meat together with the sauce in a suitable dish, fill it with a manestra and fill it with hot water, three cups of boiling water in a glass of pasta. At this point, spices are added.
7. Put everything in the oven at 180 * C and forget for almost an hour until the pasta swells, but you must also make sure that they do not grab a crust.
8. If you cook in a saucepan --- it's faster --- then just pour salt manestra into the prepared sauce, pour boiling water over and cover with a lid, over low heat in 20 minutes there will be a ready-made dinner.
9. 5 minutes before the end, add pepper and dried herbs. The hot prepared dish is slightly liquid, or rather the pasta, as it were, in a sauce, and only after it has cooled completely, it absorbs all the moisture. For my taste, freshly cooked is better than warmed up.
10. and believe me - this is not naval pasta
11. Serve this dish with green salad and feta and a Greek lunch is guaranteed