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Aromatic Giouvetsi






When you get this dish simmering down, you’ll understand exactly why I call this version “aromatic giouvetsi”.

This version is not a family recipe as my mom’s versions usually just employes bay leaves and sometimes allspice berries. Here, a quadruple kick of spices sends the aroma and flavour of this traditional dish to new heights.

You all know of that kitchen aromatherapy when the apple pie is resting on the window sill? This aromatic giouvetsi offers up that same experience only here it’s the savory experience.

It’s not hard to find this dish if you’re dining in Greece. Many tavernas that cater to locals and tourists will often have a giouvetsi on the menu.

It’s a bonus when it’s baked in these individual earthenware pots or “gastres”. Like in any country, there’s good food and bad food to be had.

Try & find out where the locals go and you’re off to a good start. As for giouvetsi, if you’re looking for this version, let your nose show you the way. This dish has bay leaves, allspice berries, cloves and cinnamon.

I like to call this “Greek four spice” blend and if you add ground black pepper….ya have a Greek five-spice blend.

If you can’t make it to Greece just yet…relax, jot down this recipe or add some paper to your printer and the HP inkjet will do the work.

If you can’t find the eartherware pots, a family-style serving in a casserole dish is also standard fare back in Greece.

Enough chit-chat…let’s eat!

Aromatic Giouvetsi (γιουβέτσι με αρωματικά)
(serves 4)

1.5 lbs. of veal, large pieces
1/4 cup olive oil
2 large, ripe tomatoes or
1 1/2 cups of plum tomato puree
1 large onion, grated
3-4 cloves of minced garlic
1 Tbsp. of tomato paste
2-3 bay leaves
4-5 allspice berries
4-5 whole cloves
1 cinnamon stick
enough veal stock or water to cover the meat
salt and pepper to taste
1 cup of elbow macaroni per serving
butter
grated Kefalotyri cheese (or a Pecorino Romano)

  1. Rinse and pat-dry your pieces of veal. Season with salt and pepper and pre-heat a large pot over medium-high heat. Add the olive oil and brown your pieces of veal.
  2. Now fill the the pot with enough veal stock (or water) to just cover the meat. Now add your grated onions, tomato puree, paste, garlic, and all the spices and bring to a boil. Add some salt and pepper and cover with the lid slightly ajar and simmer until you left with a thickened sauce (about 45 minutes). Adjust seasoning with salt & pepper, remove the spices with a slotted spoon and reserve.
  3. Get a large pot of water boiling, add a good amount of salt and cook your elbow macaroni as per package instructions. You should now pre-heat your oven to 400F.
  4. When the pasta is done, strain and add back to the pot and stir in some butter to coat all the macaroni. Now add 3/4 of the tomato sauce and toss to coat.
  5. Spoon the macaroni into the individual “gastres” (earthenware vessels) or pour into a casserole dish and place the pieces of veal on top. Pour the remaining sauce over top along with a drizzle of olive oil and some more fresh ground pepper. Place the “gastres” on a baking tray in your pre-heated over for about 10 minutes or until just slightly golden.
  6. Remove your tray of giouvetsi and allow to cool for a couple of minutes.
  7. Serve immediately with some grated Kefalotyri cheese (Romano works fine).
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63 Responses

  1. It’s lunch time and looking at that picture makes my mouth water. I have to try this soon. It looks absolutely delicious!

  2. Interesting. The ingredients are not unlike those needed for a true shepherd’s pie – where, again, cinnamon and the like provide that extra ‘something’ to lift the ragu into the realms of something special.

  3. Mmmmm I wish I was in your kitchen while cooking this one… sure the aromas were amazing :D
    A lovely dish Peter! Today I had leftovers for lunch and seeing this pasta has me craving for some!

  4. My mother (who is NOT a cook) used to make us macaroni and cheese with spaghetti sauce on top – it was one of my favourite dishes as a child. This looks like a totally appealing grown up (and deliciously Greek) version!

  5. I never heard the word ‘giouvetsi’ though I am aware of pastistio. This seems less rich and I’m thinking the veal just gets so tender that it shreds throughout. I also like that this is not too saucy. Very interesting. Happy for this lesson.

  6. This is one I must try. It will involve a trip to Portland as we do not have veal locally, so you can view this as a measure of my trust in your taste.

  7. This is similar to that Patsistio I made lat week, but lighter, without the cream, isn’t it? Looks delectable. I love veal and cheese. You’re making me drool….

  8. Reading the title I was wondering what ”giouvetsi” was. We can’t find veal around here like I could in QC or ON. I guess beef would do.

  9. I think I had this dish in a small taverna in the outer reaches of Athens. I was visiting with a friend who took me to her local taverna, far away from any tourist destination. This post brought back those memories to me – thanks!!!

  10. I am REALLY liking all those ingredients! Bay leaves, allspice, cloves and cinnamon, plus the tomatoes all add together to make one yummy looking dish!

  11. This sounds fantastic! You had me at hello, er, veal. This seems like a great dish for this winter.

  12. This sounds fantastic! You had me at hello, er, veal. This seems like a great dish for this winter.

  13. This sounds fantastic! You had me at hello, er, veal. This seems like a great dish for this winter.

  14. This sounds fantastic! You had me at hello, er, veal. This seems like a great dish for this winter.

  15. This sounds fantastic! You had me at hello, er, veal. This seems like a great dish for this winter.

  16. This sounds fantastic! You had me at hello, er, veal. This seems like a great dish for this winter.

  17. This sounds fantastic! You had me at hello, er, veal. This seems like a great dish for this winter.

  18. This sounds fantastic! You had me at hello, er, veal. This seems like a great dish for this winter.

  19. This is the 5th recipe of yours I’ve bookmarked in the last few weeks. Seriously, you have to stop with all this good food. ;)

    The blend sounds beautiful. And I really need to buy individual dishes, not just for this dish.

  20. The spice combo really does draw me into this dish. I can taste it… smell it. And I’ll bet the veal and veal stock brings it up a notch as well.

  21. I love the addition of veal here. I’m always looking for new ways to include veal (Jeff love it). And since I love baked pasta, this is a must try!

  22. I like the idea of cinnamon in your Greek gratin. I sure my girls love that. A pastisio without beef maybe?

  23. I’ve been waiting for this since your teasing tweets! It was worth the wait – delish. You’ve done it again Peter!

  24. nothing beats kitchen aromatherapy…i think i bake just to perfume my flat with vanilla and cinnamon scent ^_^

  25. This is a dish with really fantastic aromas, perfect for …. aromatherapy as you said:))
    I always make giouvetsi in a big “gastra”.
    I think everybody has to try your giouvetsi, it is really delicious and very very tasty!!

  26. Very aromatic indeed! How come you don’t use orzo pasta? I have never seen giouvetsi with elbow macaroni before! Not that I mind, any pasta really goes well with stews.

  27. Okay, I’m officially hungry now. I’ve had a mean comfort food craving lately. This just sent it into overdrive

  28. I know so much Greek cooking is similar, but I made kima last night and used almost the exact same spice amounts as you did in this giouvetsi. Too funny! I love the allspice balls but I need to start using a cheesecloth so I don’t accidentally find one in my tooth when I am eating my lunch leftovers. :)

  29. Joan, giouvetsi is traditionallu baked in the earthenware vessel and a Greek orzo is usually employed. This dish is also different from Pastitsio.

    Leslie….twins it is! lol

    Ioanna, I used elbow macaroni as it was served to me that way once in Greece this past summer and I loved it.

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