If you are looking for an authentic dish from Greece, this recipe is for you! I grew up eating this, one of my favorite meals! It's usually made with veal or lamb stew meat but my family has always used chicken, which is delicious! You can use whichever you prefer! Either way this baked orzo dish will melt in your mouth! It may sound like a lot of work, but the preparation is very little! The majority of it is cooking time!

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Recipe Summary

prep:
20 mins
cook:
2 hrs 10 mins
total:
2 hrs 30 mins
Servings:
10
Yield:
10 servings
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat olive oil in a large saucepan over medium heat; cook meat until browned on all sides, about 5 minutes. Add pureed tomatoes, garlic, sugar, salt, and pepper. Cover and simmer for 1 hour, stirring occasionally. Set aside.

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  • Preheat the oven to 350 degrees F (175 degrees C).

  • Melt butter in a medium skillet over medium heat and add the orzo. Saute until slightly brown, 3 to 5 minutes. Transfer orzo to a baking pan, spreading it out evenly. Remove meat from the saucepan and place on top of the orzo. Pour tomato sauce evenly over meat. Add hot water. Cover with aluminum foil.

  • Bake in the preheated oven until all water is absorbed and orzo is soft, about 1 hour. If the dish becomes too dry, add more water during baking.

Cook's Note:

You can use veal stewing meat or chicken parts (legs, thighs, or breast with bone) instead of the lamb.

Nutrition Facts

576 calories; protein 27.3g; carbohydrates 37.6g; fat 35.2g; cholesterol 109.8mg; sodium 234.8mg. Full Nutrition
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Reviews (4)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/07/2020
I made this with boneless chicken thighs cut into bite sized pieces. Absolutely delicious! Read More

Most helpful critical review

Rating: 3 stars
02/13/2020
This is similar to Minestra, a dish I grew up with, so I thought I'd give it a try. I used lamb & my only complaint was that the orzo was overcooked at 50 minutes. I cannot imagine how cubed chicken could be cooked for 2 hours without drying out. Read More
4 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Rating: 2 stars
02/07/2020
Made it with chicken, not lamb. It was very bland. Read More
Rating: 5 stars
03/07/2020
I made this with boneless chicken thighs cut into bite sized pieces. Absolutely delicious! Read More
Rating: 3 stars
02/13/2020
This is similar to Minestra, a dish I grew up with, so I thought I'd give it a try. I used lamb & my only complaint was that the orzo was overcooked at 50 minutes. I cannot imagine how cubed chicken could be cooked for 2 hours without drying out. Read More
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Rating: 4 stars
01/19/2019
This was so easy to make yet flavorful. I went with the submitters suggestion and used chicken. I added red pepper flakes and topped with green onions. Read More
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