Yuvarlakia
 | |
| Type | Soup or stew |
|---|---|
| Place of origin | Greece |
| Main ingredients | Ground meat rice water meat broth |
Yuvarlakia or giouvarlakia (Greek: γιουβαρλάκια[1]) is a Greek dish; 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]
Name and etymology
[edit]The name Yuvarlakia (Greek: γιουβαρλάκια) is derived from the Turkish word yuvarlak, meaning "round" or "spherical," in reference to the shape of the dish’s main component: small, round meatballs. The Greek plural suffix -ia is commonly added to denote a collective or diminutive form, making yuvarlakia roughly translate to "little round ones." The term reflects the influence of Turkish cuisine and broader Ottoman cuisine on Greek cuisine, particularly in regions where the two cultures historically intersected. Yuvarlakia shares similarities with the Turkish dish Ekşili köfte, which also consists of meatballs served in a tangy sauce. While yuvarlakia has developed distinct characteristics within Greek cuisine, including variations such as being served in an avgolemono (egg-lemon) sauce, it retains its original etymological and culinary roots.
See also
[edit]References
[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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