Yuvarlakia or giouvarlakia (Greek: γιουβαρλάκια[1]) is a Greek dish with a name of Turkish origin (yuvarlak, meaning spherical); it consists of balls of ground meat, rice, and seasonings, cooked in a pot[2] in water or meat broth.[3] The mixture is similar to that used for making sarma.[4][5] They may be served in tomato or avgolemono sauce.[1] Depending on the thickness of the sauce, it may be considered a soup or a stew.[6]
 | |
| Type | Soup or stew |
|---|---|
| Place of origin | Greece |
| Main ingredients | Ground meat rice water meat broth |
See also
editReferences
edit- ^ a b Λεξικό της κοινής Νεοελληνικής (Dictionary of Common Modern Greek), Ινστιτούτο Νεοελληνικών Σπουδών, Θεσσαλονίκη, 1998. ISBN 960-231-085-5, s.v.
- ^ Georgios Babiniotis, Dictionary of Modern Greek, s.v.
- ^ Nikolaos Tselementes, Οδηγός μαγειρικής και ζαχαροπλαστικής, s.v.
- ^ Sutton, David E. Secrets from the Greek Kitchen: Cooking, Skill, and Everyday Life on an Aegean Island. University of California Press.
- ^ "Recipes". Fitchburg Sentinel. April 18, 1941.
- ^ Kefalides, Nicholas A. (2009). Echoes from the cobblestones : a memoir. New York: iUniverse. p. 39. ISBN 978-1-4401-4353-3. OCLC 610004512.
External links
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