Traditional Greek Yuvarlakia Avgolemono (Egg-Lemon Sauce)
A food that wins the even the most demanding with its rich flavor and its unique taste with memories of our childhood. A comfort choice.
Ingredients
- 800 grams minced beef
- 3/4 teacup Carolina Rice
- 2 piece small carrots grated on a coarse grater
- 1 piece dry onion grated on a fine grater
- 1 piece leek only the white part
- 2 piece spring onions
- 1 piece egg
- 1/2 piece dill finely chopped, without the stems
- 1/2 teacup olive oil
- flour
- salt
- Pepper
For the Broth:
- 1 - 1/2 lt water
- 1 piece leek cut into thin slices
- 2 piece small carrots cut into small cubes
- 1/2 teacup olive oil
- salt
For the egg-lemon sauce:
- 2 piece eggs
- 1 - 2 piece lemon juice
Instructions
- Place the spring onions and leek in a small blender and puree them well.
- In a large and deep bowl, add the blender mixture, the ground beef, the rice, the rice, the dry onion passed through the grater, the finely grated carrots, the dill, the whole egg, the olive oil, salt and pepper and mash with your hands until the ingredients are combined.
- Then form balls the size of a large walnut and pass them through the flour as if to coat them and set aside.
- In a deep saucepan add the water ,the leek cut into rings , diced carrots, olive oil and bring to a boil.
- When the broth is ready and starts to boil add the yuvarlaki one by one after shaking them of the excess flour , add a little salt and lower the heat to simmer for about 40 minutes until they are cooked and the food is cooked and mushy.
- When the food is ready, remove the pot from the heat.
- Prepare the egg lemonade by separating the yolks from the egg whites.
- In a deep bowl, beat the egg whites to a stiff meringue with the egg beater and then add the yolks while continuing to beat.
- Finally, add the lemon juice and beat to combine.
- Using a deep ladle, take the broth from the pot and slowly pour it into the eggs while not stopping to beat along with the egg beater.
- Do this process two more times and finally pour the egg mixture into the yuvarlakia and shake the pot to get the egg lemon sauce everywhere.
- Serve while warm with freshly ground pepper and fresh bread.
Notes
Tip: The beef we use should be run through the meat grinder twice.
We use saber and veal olive for extra flavour and also because the saber has a firm meat and this helps to prevent the yuvarlakia from breaking during cooking.
The breading with the flour helps keep the yuvarlakia firm and the broth pours out nicely.
Finally, the vegetables give the food a nice taste and vitamins.