There are many, many variations on giouvetsi.
The word itself is more about the concept of braising something in the vessel than the ingredients.
My family’s recipe is made with orzo, chicken giblets, chicken hearts, onion, tomato and cinnamon. We don’t add any cheese.
Most restaurants in Toronto make a lamb and orzo giouvetsi that is topped with grated cheese.
Athens on Danforth east of Pape keeps a lamb and orzo version on their menu.
Volos on Richmond near the 4 Seasons Centre makes a nice seafood giouvetsi.
I’ve also tried Gyuvetch, same etymology, from Bulgaria, which was more like a ratatouille, braised slowly in the oven. Same kind of vessel.
(Turkish (güveç), Bulgarian (gyuvetch), Romanian (gvetch), Greek (giouvetsi) , Serbian (djuvetch).)
Looks like a nice trip.
I collected some vegetarian giouvetsi links.
