My favorite meat and orzo stew (Youvetsi) from Greekish: Everyday Recipes with Greek Roots (page 175) by Georgina Hayden

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Sticky date and tahini aubergine; Dilly leeks and peas

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute lamb shoulder or pork shoulder for beef short ribs.

  • SaraAbwell on March 14, 2026

    Made it with cubed lamb leg meat - fantastic and great depth of flavour

  • Countesschicklington on February 15, 2026

    Good.. a bit heavy, but in a way that is welcome on a wintry night. Meat was a touch on the dry side, but maybe the pieces were chopped too small. Great with some cheese grated on top.

  • Idril on February 03, 2025

    Absolutely incredible and rich - I used half the amount of meat and 200g orzo as I wanted it juicy and flavoursome and there was still loads of meat to go round. Not really necessary to use the bones in the stock separately - just leave them in the pot and you still get all the flavour. Would make again and again. Served with feta as that’s what I had rather than halloumi and a big handful of parsley for a token of freshness.

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