I’ve decided to redo giouvarlakia this winter. I’ve blogged about giouvarlakia before and you can find my recipe here. I love the “heartiness” of this dish and I can eat them non stop. They definitely warm up the insides. However, in my “extreme makeover” (ok, maybe not that extreme) I add a bunch of chopped silverbeet or swiss chard and some brown lentils to cook with the stock created by the meatballs. And I don’t add any avgolemono to finish the dish off. Yes I know it’s sacrilege but I’ve often said I like playing around with my food.
I prefer to squeeze some lemon juice just before serving them. It’s really filling and satisfying and a great way to get some extra fibre in your diet. To enhance the health properties of this dish I enjoy it with another great Aussie red! This time it was a lovely Merlot. I hope you like the variation of this dish.
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{ 22 comments… read them below or add one }
It’s amazing how with your photography skills you presented a whole different vibe between this post and the link you provided. The meatball soup here hit me as dramatic, maybe even somber, definitely serious surrounded by all that darkness; the other, sitting in the white pot, homey and comforting. I love the visual contrast.
I love this type of soup Peter! It’s not winter here at all (actually 100F-100% humidity) but I can’t wait a few months!! This is going on the menu for next week!
The blues in your pictures are so rich…The second picture had me say “Come to Mama” outloud
A great makeover! That dish looks and sounds so good! Perfect for the wintertime…
Cheers,
Rosa
I’m agreeing with Joan and Tartlette. Your photos always habve me imagining your dishes jumping right off the pages.
http://img36.imageshack.us/img36/7430/tasty.jpg
I love that it’s a totally different time of year for you.
Love the BLUE! esp. the way the lemon stands out in it.
The spinach instead of egg looks so different. I like the idea of a new dish out of an old favourite. Beautiful photos too!
this looks so filling – youvarlakia in a lemon sauce go really well with geen leafy vegetables
love the photo of the wine on the blue tablecloth
hi, I see your beautiful photos, but I don’t understand the mean of words… I don’t speak English… mmmmhhh! I see you again! By
AXXXX, amartia! lol It’s cool and rainy here and I’m ready to get a pot of soup on…Giouvarlakia is a good as any soup to make.
You can play with your food all you want…experimentation brings failures and successes and in the end, progress.
This soup is perfect for winter, that, is starting now.Love the glass,, is Riedel ??
Great twist on the classic Greek recipe, Peter. I just love the idea of chard in there. I’m going to do that next time!
Hey Peter
This is one of my favourite dishes, out of all that my Yiayia makes, it is definitely something we request often, no matter if it is summer or winter, it is so satisfying with the thick foam layer on top. One of the best parts, and probably something common with all Yiayiathes, is the fact that once you put it in the fridge, a layer of fat will form on top, but you don’t care as it just tastes too good,
I do like your take though with the fresh vegetables, as it is a dish that if eaten regularly, cannot be the best for you.
Looks delicious Peter! Playing with food and flavors is the best!
This is a perfect winter meal, all warm and stuff, hehe. I love how you worked the blue in this shots! It brings out the food perfectly!
It’s the title alone that makes me want to have some… The greek names for food are just so much more ‘adventurous’ ! (probably because I have no idea what it means in general..lol) Love this soup and your new take on the recipe sounds great!
The third photo of the Merlot is just pure genius. Just a hint of light on the wine… Look wonderful!
I think I’ve made this one too, isn’t it meatballs in lemon sauce? Still looks good, P!!
What a great makeover Peter! I was never a fan of giouvarlakia, but this take is definitely interesting to say the least. And very healthy too.
Perfect winter comfort food. I miss these dishes in summer. Like the way you changed things up a bit … it’s always good to play around with ingredients and enjoy something a bit different.
This looks and sounds sensational!
Must thank you for this – I made it last week, almost exactly as written, and husband raved.
Pete
I haven’t had youverlakia since – my grandmother passed away. Agh, how I miss them. Thanks for the recipe. Your photography is amazing.
Yia sou,
Angela