Monday, January 24, 2011

Meatballs in Egg-Lemon Soup and Dill - "You-Var-Lakia" in Greek

This is a typical winter dish in Greece, served very hot with steamed broccoli on the side, is a meal by itself.
You will need:
Serves 4 - 6
- 500 gms of lean beef ground meat.
- 500 gms of pork ground meat.
-  1/4 cup rice
- 1 bunch dill cut very small
-  1 Onion grated
-  1/4 cup Olive oil (prefer Greek extra virgin Kalamata Olive oil)
-  2 eggs
-  Juice of two lemons.
-  Some flour to coat the meat balls.
-  2 liters of  water simmering in a large pot with one cube of beef disolved in it.
-  Salt and freshly ground pepper.
Method:
-  Mix well both ground meats.
-  Add the rice.
-  Add the grated onion
-  Add the dill.
-  Add the Olive oil.
-  Mix the whole lot very well.
-  Make one inch meat balls,  roll in flour and add into simmering water.
-  Bring to a boil, simmer for 30 minutes covered.
-  After 30 minutes, take one cup of liquid from the pot, cool slightly.
-  In the meantime beat the two eggs very well while pouring the lemon very slowly.
-  Pour the egg/lemon/lquid mixture to the pot and stir, boil uncovered, turn off the fire.
-  Add salt and freshly ground pepper to taste.
Serve in soup plates.
Kali Oreksi (Bon Appétit in Greek)
Stelio
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