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Sunday 25 October 2026 12:26:40 GMT
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#foryoupage كل شي ممكن الا انته#fypage #fyp #ابن_الحضاري
#foryoupage كل شي ممكن الا انته#fypage #fyp #ابن_الحضاري


‏سيول قوية بين معشوقة والسويسية ‏شمال ⁧‫#الباحة‬⁩ ‏الأحد ١٤ جمادى الأولى ١٤٤٨هـــ ‏ 25 أكـتـــــــوبــر 2026م ‏⁧‫#وسم_48‬⁩ ‏
‏سيول قوية بين معشوقة والسويسية ‏شمال ⁧‫#الباحة‬⁩ ‏الأحد ١٤ جمادى الأولى ١٤٤٨هـــ ‏ 25 أكـتـــــــوبــر 2026م ‏⁧‫#وسم_48‬⁩ ‏
Ep 108 of EAT LIKE A GREEK 🇬🇷✨follow @chefmarinie to catch the whole series! The ultimate Greek comfort food: ridiculously tender slow-cooked lamb, rich tomato sauce and perfectly cooked orzo. 😮‍💨 For this giouvetsi, I’ve used @Gratsi’s red wine in the braise to add even more depth and richness to that gorgeous tomato sauce😮‍💨 honestly, it takes it to another level. 🍷✨ Basically, this is your Greek grandma’s Sunday lunch — and now you can make it too🫶🏻 Serves 5–6 Ingredients * 1.2–1.5kg bone-in lamb shoulder * Salt and black pepper, to taste * 2 tbsp olive oil * 1 red onion, finely chopped * 3 garlic cloves, grated or crushed * 30g tomato purée * 500ml passata * 200ml red wine * 1 cinnamon stick or 1 tsp ground cinnamon * 1 tsp paprika * 2 bay leaves * 1.4 litres hot chicken stock, made with 2 chicken stock cubes

 * 500ml for the lamb braise * 900ml for the orzo * 500g orzo * Grated Kefalotyri or Parmesan, to serve Method 1. Preheat your oven to 160°C fan. Season the lamb generously with salt and pepper. 2. Sear the lamb. Heat the olive oil in a large frying pan or casserole over a medium-high heat. Sear the lamb on all sides until deeply golden, around 10 minutes in total. Remove and set aside. 3. Make the braise. In the same pan, add the chopped onion and cook for 3–4 minutes until softened. Add the tomato purée and garlic and cook for another minute. 4. Add the passata, red wine, cinnamon, paprika, bay leaves and 500ml of the hot chicken stock. Stir well and bring to a gentle simmer. 5. Slow-cook the lamb. Place the lamb in a large baking dish and carefully pour the braising liquid over it. Cover tightly with two sheets of parchment paper and bake for 3 hours, turning the lamb halfway through. 6. Add the orzo. Remove the lamb from the dish and stir the 500g orzo through the braising liquid. Pour over the remaining 900ml hot chicken stock and mix well. 7. Nestle the lamb back into the dish, cutting it into smaller chunks if desired, and spoon some of the braising liquid over the lamb. Return to the oven uncovered for 30 minutes, until the orzo is tender and the lamb is fall-apart tender. 8. Serve. Season to taste and finish generously with grated Kefalotyri or Parmesan. Total cooking time: approximately 3½ hours. #greekfood #DinnerIdeas #giouvetsi #EasyRecipe
Ep 108 of EAT LIKE A GREEK 🇬🇷✨follow @chefmarinie to catch the whole series! The ultimate Greek comfort food: ridiculously tender slow-cooked lamb, rich tomato sauce and perfectly cooked orzo. 😮‍💨 For this giouvetsi, I’ve used @Gratsi’s red wine in the braise to add even more depth and richness to that gorgeous tomato sauce😮‍💨 honestly, it takes it to another level. 🍷✨ Basically, this is your Greek grandma’s Sunday lunch — and now you can make it too🫶🏻 Serves 5–6 Ingredients * 1.2–1.5kg bone-in lamb shoulder * Salt and black pepper, to taste * 2 tbsp olive oil * 1 red onion, finely chopped * 3 garlic cloves, grated or crushed * 30g tomato purée * 500ml passata * 200ml red wine * 1 cinnamon stick or 1 tsp ground cinnamon * 1 tsp paprika * 2 bay leaves * 1.4 litres hot chicken stock, made with 2 chicken stock cubes

 * 500ml for the lamb braise * 900ml for the orzo * 500g orzo * Grated Kefalotyri or Parmesan, to serve Method 1. Preheat your oven to 160°C fan. Season the lamb generously with salt and pepper. 2. Sear the lamb. Heat the olive oil in a large frying pan or casserole over a medium-high heat. Sear the lamb on all sides until deeply golden, around 10 minutes in total. Remove and set aside. 3. Make the braise. In the same pan, add the chopped onion and cook for 3–4 minutes until softened. Add the tomato purée and garlic and cook for another minute. 4. Add the passata, red wine, cinnamon, paprika, bay leaves and 500ml of the hot chicken stock. Stir well and bring to a gentle simmer. 5. Slow-cook the lamb. Place the lamb in a large baking dish and carefully pour the braising liquid over it. Cover tightly with two sheets of parchment paper and bake for 3 hours, turning the lamb halfway through. 6. Add the orzo. Remove the lamb from the dish and stir the 500g orzo through the braising liquid. Pour over the remaining 900ml hot chicken stock and mix well. 7. Nestle the lamb back into the dish, cutting it into smaller chunks if desired, and spoon some of the braising liquid over the lamb. Return to the oven uncovered for 30 minutes, until the orzo is tender and the lamb is fall-apart tender. 8. Serve. Season to taste and finish generously with grated Kefalotyri or Parmesan. Total cooking time: approximately 3½ hours. #greekfood #DinnerIdeas #giouvetsi #EasyRecipe

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