Tomato-based Giouvarlakia
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Recipe-Ingrediants
A favorite variation of a beloved dish that comes to us from Asia Minor. We mainly make it during the summer months when we have fresh, juicy tomatoes, and we serve it with drizzled olive oil and a generous sprinkle of freshly ground pepper on top!
Our Ingredients:
500g mixed ground meat or double-ground beef
1 egg 1 onion, finely chopped
1 onion, finely diced
3 ripe tomatoes, peeled and seeded, passed through a food processor
½ cup Carolina rice
2 carrots, sliced
2 potatoes, diced
2 tsp finely chopped dill
Olive oil
Salt - pepper - oregano
Flour for dusting
Directions
In a bowl, combine the ground meat, rice, finely grated onion, dill, a pinch of salt, pepper, and shape the mixture into small balls. Next, coat the balls with flour and set them aside. In a pot, saute the finely diced onion, then add the potatoes and carrots and saute lightly. Then add the tomatoes and a little water, enough to cover the giouvetsi. Once it comes to a boil, add the giouvarlakia balls and let them simmer for about 30-40 minutes. Taste and adjust the seasoning with salt, pepper, and oregano. Serve hot with crumbled feta cheese, a drizzle of raw olive oil on top, and freshly ground pepper.
Try the classic giouvarlakia variations, such as giouvarlakia with trahana and fish giouvarlakia.
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