Yuvarlakia or giouvarlakia ( Λεξικό της κοινής Νεοελληνικής (''Dictionary of Common Modern Greek''), Ινστιτούτο Νεοελληνικών Σπουδών, Θεσσαλονίκη, 1998.
''s.v.''
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Greek Greek may refer to: Anything of, from, or related to Greece, a country in Southern Europe: *Greeks, an ethnic group *Greek language, a branch of the Indo-European language family **Proto-Greek language, the assumed last common ancestor of all kno ...

dish; it consists of balls of ground meat, rice, and seasonings, cooked in a pot in water or meat broth. The mixture is similar to that used for making sarma. They may be served in

tomato The tomato (, ), ''Solanum lycopersicum'', is a plant whose fruit is an edible Berry (botany), berry that is eaten as a vegetable. The tomato is a member of the nightshade family that includes tobacco, potato, and chili peppers. It originate ...

avgolemono Avgolemono ( or literally egg–lemon) is a family of sauces and soups made with egg (food), egg yolk and lemon juice mixed with broth, heated until they thicken. Avgolemono can be used to thicken soups and stews. Yuvarlakia is a Greek meatball ...

sauce In cooking, a sauce is a liquid, cream, or semi- solid food, served on or used in preparing other foods. Most sauces are not normally consumed by themselves; they add flavour, texture, and visual appeal to a dish. ''Sauce'' is a French wor ...

. Depending on the thickness of the sauce, it may be considered a soup or a stew.

Name and etymology

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

meatball A meatball is ground meat (mince) rolled into a ball, sometimes along with other ingredients, such as bread crumbs, minced onion, eggs, butter, and seasoning. Meatballs are cooked by frying, baking, steaming, or braising in sauce. There are m ...

s. 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 Turkish cuisine () is largely the heritage of Ottoman cuisine, Ottoman cuisine (Osmanlı mutfağı), European influences, Seljuk Empire, Seljuk cuisine and the Turkish diaspora. Turkish cuisine with traditional Turkic peoples, Turkic elements s ...

and broader

Ottoman cuisine Ottoman cuisine is the cuisine of the Ottoman Empire and its continuation in the cuisines of Greece, Turkey, the Balkans, Caucasus, Middle East and Northern Africa. Sources The Ottoman palace kitchen registers (''matbah-i amire defterleri'') ...

Greek cuisine Greek cuisine is the cuisine of Greece and the Greek diaspora. In common with many other Mediterranean cuisine, cuisines of the Mediterranean, it is founded on the triad of wheat, olive oil, and wine. It uses vegetables, olive oil, grains ...

, 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

(egg-lemon) sauce, it retains its original etymological and culinary roots.

References

External links

Recipe A recipe is a set of instructions that describes how to prepare or make something, especially a dish (food), dish of prepared food. A sub-recipe or subrecipe is a recipe for an ingredient that will be called for in the instructions for the main r ...

Greek soups Greek stews Meatballs Egg-based sauces {{greece-cuisine-stub

Name and etymology

See also

References

External links