Yiouvarelakia, also known as Giouvarelakia or Giouvarlakia, holds a special place in Greek households, offering warmth, nourishment, and a burst of Mediterranean flavours. Perfectly seasoned meatballs, infused with aromatic herbs and spices, gently simmer in a flavourful both, often tomato based, creating a harmonious symphony of tastes that will transport you to the sun-soaked shores of Greece.
Kathy Tsaples, esteemed Greek chef and the creative force behind "Sweet Greek," takes pride in sharing her culinary heritage through this delightful cookbook. With a passion for simplicity and quality ingredients, she offers recipes that showcase the essence of Greek cooking – honest, unpretentious, and utterly delicious.
To experience the true essence of Greek cuisine, visit The Grecian Purveyor's e-store, www.GrecianPurveyor.com, and discover the wonders of Kathy Tsaples' "Sweet Greek - Simple Food & Sumptuous Feasts." Get ready to embark on a gastronomic adventure that will transport you to the heart of Greece, one mouth watering recipe at a time. Let's begin our journey with the comforting and flavourful Yiouvarelakia – a true Greek delight!
1 kg minced beef
2 small onions, finely grated
1 cup of rice
4 eggs (3 for the egg-lemon sauce)
4 tbsp olive oil (2 to go into the stock or water)
4 tbsp lemon juice, freshly squeezed
5 cups (1.2 L) of beef stock or water
3 tbsp parsley, finely chopped
1/4 tsp allspice
1 tsp salt
pepper, freshly ground
You will need a hand-held beater
Combine the minced beef, 1 egg, onion, rice, herbs and olive oil in a large bowl, and season with allspice, salt and pepper. Knead briefly and refrigerate for an hour.
Roll the beef mixture into small balls. Set aside.
Pour the stock or water into a large pan. Add the oil, season with salt and pepper, and bring to a boil.
Add the meatballs, a few at a time to avoid lowering the temperature. Reduce the heat, cover, and simmer the Yiouvarelakia for about 30 minutes, or until the meat and rice are cooked.
Meanwhile, separate the 3 remaining eggs and beat the whites to soft peaks.
Beat in the yolks then add the lemon juice. Beat in a ladleful of the hot stock, then gradually stir the mixture back into the soup.
Immediately remove the pan from the heat and serve the soup sprinkled with freshly ground pepper.
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