main dish

Yοuvarlakia Avgolemono – Meatballs Soup


Meatballs Soup with egg-lemon sauce, also known as Yοuvarlakia avgolemono is an easy but delicious Greek dish. It’s a winter dish. The secret of the recipe is the egg-lemon sauce, which gives a nice texture and flavor.

What you will need:

for the meatballs (youvarlakia):

  • 500 gr minced beef
  • 1/2 cup rice (Carolina) washed and drained in a colander
  • 2 medium onions, finely chopped
  • 1 egg, slightly beaten
  • 4 tablespoons fresh parsley, finely chopped
  • 2 tablespoons fresh dill, finely chopped (optional)
  • 3/4 cup olive oil + 4 tablespoons extra
  • 4-6 cups water or broth
  • salt, pepper
  • 1/2 cup flour (optional)

for the egg-lemon sauceDSC_0468.JPG

  • 2 eggs
  • juice of 1-2 lemons (more to taste)
  • broth from the pot




the recipe step by step:



1. Start by making the meatballs (youvarlakia). Place into a large bowl the meatballs ingredients (minced beef, rice, onions, egg, parsley, dill, 4 tablespoons olive oil, salt, pepper).




2. Knead the mixture with your hand until combined.





3. Form the mixture into small balls.






4. Roll them into the flour (shaking off any excess flour) and set them aside.







5. In a large sauce pan pour the water or broth, the olive oil, salt and pepper. Cover and bring to the boil.




6. Turn the heat down and gently add the meatballs in the stock, cover and simmer for 25-30 minutes. (The water should be enough to cover the meatballs, adding more warm water if needed).

Once the meat is cooked, remove the pot from the heat.



7. Prepare the egg-lemon sauce as follows:

Crack and separate the eggs. Put the white in a deep glass bowl and the yolks in a small saucer.





8. Whisk the whites well.






9. Whisking adds into the bowl the yolks and the lemon juice.






10. Whisking add slow ladles of hot broth.






11. Stir gently the egg-lemon sauce into the youvarlakia and simmer for 2-3 more minutes over medium heat, until hot but not boiling.




tips and tricks

  1. Serve while still hot with (optionally) a sprinkle of chopped parsley or dill or peppermint.
  2. Always serve with some nice hard bread. The crisp and lightly brown bread makes for a perfect dipping agent and truly soaks up all of the savory liquid in the bowl with ease.
  3. Ιf you don’t use flour your broth will be thinner.
  4. You can replace the water with broth or vegetable stock
  5. If you want youvarlakia with egg-lemon sauce put 3 cups of water.
  6. The youvarlakia is a summer food if instead of egg-lemon sauce put grated tomatoes with water.


Bon appetite – Kali orexi



































main dish, summer dish, Vegetarian

Boureki from Chania

what you will need: 

  • 1 kg zucchini (long slender zucchinis without seeds), washed and cut the two edges
  • 300 gr potatoes, peeled
  • 1 large ripe tomato
  • 400 gr homemade cheese or mizithra or ricotta (crumbled).
  • 100 gr feta (crumbled)
  • 100 gr kefalotiri or  parmesan (grated)
  • 3 tablespoons of fresh pepper mind finely chopped or 1 tablespoon dried
  • 200 ml olive oil
  • 3 tablespoons breadcrumbs
  • 20 gr sesame seeds
  • Salt

for the batter:

  • 90 gr of all purpose flour
  • 260 gr of whole milk
  • salt and pepper

recipe step by step

  • Cut the zucchini, the potatoes and the tomatoes in very slim slices. Place them in different bowls.
  • Mix the cheeses and peppermint in a large bowl.

Assemble the boureki:

    1. Oil 1/3 of the olive oil at the bottom of a roasting pan and sprinkle 1 tbsp breadcrumbs.

    2. Cover the bottom of the roasting pan with potatoes. Season and drizzle 1/5 of the cheese mix over the potatoes.

   3. Place a layer of zucchini, sprinkle 1 tbsp breadcrumbs and drizzle 1/5 of cheese mix.

   4. Place the second layer of zucchini. Scatter the slices of tomato and sprinkle 1/5 of the cheese mix.

   5. Place the third layer of zucchini and sprinkle again 1/5 of the cheese mix.

   6. Then lay the last layer of zucchini. Drizzle the rest of the olive oil on top.

  7. In a bowl mix the milk and the flour. Mix gently the rest of cheese and season with salt and pepper to taste.

   8. Pure the batter on top of the veggies. Sprinkle the sesame on the top.

   9. Cover with foil and bake it in the preheated oven for 50 min in 2000 C. After 50 minutes, bake uncovered for another 30 minutes in 180C  until it become golden and it is fork-tender. 

  10. Allow it to cool ½ an hour before cutting into. It is served warm at room temperature, but it is also delicious the next day.


  1. Zucchini and potatoes should be in very thin slices.
  2. The slices of vegetables should be placed so that they slightly overlap each other.
  3. The quantities of materials are enough for a 35×25 deep rectangular pan.
  4. Be careful not to use too much salt. The cheese usually has a lot of salt.



Bon appetite – Kali orexi