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!
Ingredients
For gioubarlakia:-
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- 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
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- 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
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- 2 eggs (split egg yolks) ,
- 2 medium lemons ,
- 1 tablespoon corn flour
Instructions
For gioubarlakia:-
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- 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.
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- 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.
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- 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.
