Yuvarlakia

Yuvarlakia
Type	Souporstew
Place of origin	Greece
Main ingredients	Ground meat; rice; water; meat broth

Yuvarlakiaorgiouvarlakia(Greek:γιουβαρλάκια^[1]) is aGreekdish 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 makingsarma.^[4]^[5]They may be served intomatooravgolemono sauce.^[1]Depending on the thickness of the sauce, it may be considered a soup or a stew.^[6]

References

^^a ^bΛεξικό 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

Recipe

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[tri-1] Λεξικό της κοινής Νεοελληνικής(Dictionary of Common Modern Greek), Ινστιτούτο Νεοελληνικών Σπουδών, Θεσσαλονίκη, 1998.ISBN 960-231-085-5,s.v.

[2] Georgios Babiniotis, Dictionary of Modern Greek,s.v.

[3] Nikolaos Tselementes,Οδηγός μαγειρικής και ζαχαροπλαστικής,s.v.

[4] Sutton, David E.Secrets from the Greek Kitchen: Cooking, Skill, and Everyday Life on an Aegean Island.University of California Press.

[5] "Recipes".Fitchburg Sentinel.April 18, 1941.

[6] Kefalides, Nicholas A. (2009).Echoes from the cobblestones: a memoir.New York: iUniverse. p. 39.ISBN 978-1-4401-4353-3.OCLC 610004512.

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See also

References

External links