This recipe is still a dish that reminds me of family, childhood, lunch after school, and the warmth of the house where I grew up! I uploaded it a few days ago in my instagram stories and I received so many more messages as if I made the most appetizing chocolate!

And that is how I realized how much we are alike. That for you too food is emotion, it is love, it is caring!


For gioubarlakia:
  • 500 gr beef mince
  • 1 small dried onion, grated
  • 1/4 cup of tea rice Carolina or glace
  • 1 carrot, finely chopped
  • 3 tablespoon parsley, finely chopped
  • 2 tablespoon dill, finely chopped
  • 2 tablespoon olive oil
  • salt
  • freshly ground pepper
  • a little flour
For the soup:
  • 4 tablespoon olive oil
  • 1 carrot, in small frames
  • 1 small celery, in small frames
  • 1 potato, in small frames
  • 1 leek, finely chopped
  • 1½ lit. water, warm
  • freshly ground pepper
For the egg-lemon:
  • 2 eggs (split egg yolks)
  • 2 medium lemons
  • 1 tablespoon corn flour


For gioubarlakia:
  • Prepare the rice by placing it in a bowl and covering it with plenty of water.
  • Leave it to soak until the rest of the ingredients are prepared, and before using it, rinse well and drain it.
  • Put in a large bowl and mix the minced meat, the onion, the rice, after washing it, the carrot, the parsley, the dill, the olive oil, the salt and the pepper.
  • Knead the ingredients very well until the mince change color and whiten.
  • Add the gioubarlakia, flour them and spread them into a large, shallow dish next to each other. All of thme must be of the same size to achieve a uniform boiling at the same time.
For the soup:
  • Peel and cut all vegetables into equal small frame.
  • Heat the olive oil in a saucepan and sauté the vegetables for 2-3 minutes.
  • Add the water and let it boil.
  • Pour in all the gioubarlakia, salt and cover the food.
  • Reduce the heat and simmer for 25-30 minutes.
For the egg-lemon mix:
  • In a bowl, dissolve the lemon juice with the cornflour.
  • In another bowl whisk the whites in light meringue, just until they make soft tops.
  • Add the yolks and continue stiring.
  • Dilute the mixture of lemon juice with a hot broth (1 ½ cups) of the meal.
  • Add it to the battered eggs and stir. We want the eggs to heat but not cook and become scrambled.
  • Pour the egg-lemon mixture into the soup stirring vigorously, shaking the pot out of the handles to mix properly and remove it from the fire.
  • Serve the soup warm.

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