Soup with rice and meatballs (Greek Giouvarlakia)

SOUP WITH RICE AND MEATBALLS (Greek Giouvarlakia)

Ingredients

1/2 kilo of ground beef

3 large onions

1 bunch parsley

1/2 cup rice

1/3 cup olive oil

Salt, pepper,

1/2 square cm hot red pepper

  

Egg and lemon sauce

Ingredients

2 eggs,

Juice of 2 medium lemons

Instructions

Peel the onions.

Chop one of them in the blender.

Put salt on the minced meat and knead it well to catch it.

Add a little ground pepper and two tablespoons of oil and knead. 

Add the chopped onion into the ground meat and knead again.

Clean and wash the parsley. Cut it in very small pieces and add it into the minced meat and knead.

Wash rice and strain it with a strainer.

Put the rice in the minced meat and knead to mix all the ingredients well.

Put in one pot water 3-3.5 liters and place it over high heat.

Once the water starts to boil, pour into it two onions finely cut.

Wait 2-3 minutes and then add salt and a little hot red pepper.

Put on your palm a piece of mixed ground beef as a nut.

With your hands make a small ball from it.

Place the little ball in the boiling water.

Repeat this process until you finish all the mixture of the ground beef.

Pour into the pot the remaining olive oil.

Reduce heat and let the giouvarlakia to boil over medium heat.

One and a half hour of cooking is enough to soften the rice and the ground beef.

Then is time to make the egg and lemon sauce.

Egg and lemon sauce

In a deep bowl knock two eggs well with the whisk.

While you continue mixing the eggs add the lemon juice little by little into it.

With a soup ladle take some boiling broth from the pot and pour it slowly into the eggs.

Stir constantly with the whisk.

Repeat this step three more times.

Remove the pot from the heat.

Pour slowly the egg and lemon sauce into the pot and mix with a ladle.

Let the food for a while to cool and then serve.

Giouvarlakia with feta

In this recipe you can replace the egg and lemon sauce with feta.

Put in each soup dish 50 grams feta and smash it with a fork.

Served with a soup ladle the giouvarlakia hot in the dish.

Feta cheese melts and mixes with the sauce of the food.

If anyone wants more or less salt in his food, increase or decrease the amount of feta acordingly. 

Meatballs fried

MEATBALLS FRIED

Ingredients

700 g. ground beef

2 large dry onions

6 cloves garlic

20g. olive oil + olive oil for frying

50 g. corn oil

1/2 tsp of ground cumin,

Oregano, a little pepper, a little grated coriander,

Flour for frying

1 medium potato

1 medium tomato, not ripe
1 large egg

15g. breadcrumbs

Istructions

Peel the onions and the garlic.

Chop them in the blender.

Put in a bowl the minced meat.

Add salt and knead the minced meat well.

Add the minced onions and garlic into the bowl.

Knead again the minced meat to mix it well with onions and garlic,

Pour olive oil over the previous mixture and knead again.

Add the herbs and knead again.

Mash in the blender the potato and add it into the minced meat. Knead again.

Mash in the blender the tomato and add it into the minced meat. Knead again.

Sprinkle over the meat the breadcrumbs. Knead again.
Break the egg into the minced meat and knead well to blended materials and flavors.

It is better to brew the minced meat overnight because the next day you can fry the meatballs.

This way you give the meat the time needed to settle the flavors.

Frying

Put in a nonstick pan olive oil until it covered the entire bottom.

Add into the pan the corn oil.

Place the pan over high heat and wait until the oil becomes hot.

Lay in the palm of your left hand flour.

Place over the flour a piece of meat, as a nut.

Buzz minced meat into your palm until it forms a little ball.

Place the little ball in the hot oil.

Continue this way until all the minced meat becomes meatballs.

Arrange the meatballs in the pan next to each other.

Reduce heat to medium.

Let meatballs cooked on one side and then turn on the other.

Do not leave the pan unattended because meatballs burn easily.

When cooked on both sides take them out on a platter, which is covered with kitchen paper towel.

The paper towel absorbs oil and the meatballs are not heavy.

Salad with beans and olives

SALAD WITH BEANS AND OLIVES

Ingredients

250 g. dried butter beans boiled,

250 g. white beans cooked separately from the mullet

350 g. drained pickles

1 large onion   + 3 green fresh onions

2 carrots

2 red peppers

150 grams of black olives with vinegar

1 bunch dill

1 tablespoon mustard powder or hot mustard

80 g. olive oil

1 tsp vinegar

Salt to taste

Instructions

Clean carrots, peppers, onions, scallions and dill and wash them well.

Finely chop the cucumber, peppers, carrots, olives, onions, scallions and dill and put them all into a bowl.

Add the mustard and oil and into the bowl and mix. Add cooked beans and remix.

Try the taste. If the salad needs more salt or vinegar add some.

 

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