Giouvarlakia with Trahana

Directions

Take the ground meat in a bowl and add the onion, 100g of trahana, salt, pepper, and finely chopped dill, along with 2 eggs. Shape them into small balls and coat them in flour. Meanwhile, have water boiling in a pot. Add a little salt to the water and carefully place the giouvarlakia balls, one by one, into the boiling water. Let them boil for about half an hour and then add the remaining 100g of trahana to the water. Let everything simmer together for about a quarter of an hour, allowing the flavors to blend. Once they are ready, remove them from the heat and optionally serve with crumbled feta cheese and oregano.