Diet Recipe: Yuvarlakia

This recipe comes from Turkey originally but it’s very popular in Greece. The following version has 200 calories (it’s only missing butter which is substituted by non-stick spray).

Ingredients: (for 1)
* 75 gr fat-free veal ground meat (75 cals)
* 20 gr of rice (70 cals) (use riced cauliflower for Paleo version)
* 1 egg (half is used, 40 cals)
* 1/2 lemon (10 cals)
* 1 small onion or shallot (5 cals)
* 2 sprays of 0 calorie non-stick spray (0 cals) (1 Tbspoon butter for Paleo version)
* black pepper to taste (0 cals)

Execution:
1. In a bowl mix well the rice and the meat with your hands for at least 1 minute. Then shape 8 meatballs.
2. Finely chop the onion. In a stove pan spray twice with the non-stick spray and stir-fry the onion for a few seconds. Add the meatballs and stir fry them for about 3-4 minutes until brown.
3. Add two cups of warm water and replace the pan’s cover. Cook in medium heat for about 15 minutes or until the rice is visibly cooked.
4. Bring the heat to low and squeeze half of the lemon (do not use bottled lemon juice). If the lemon doesn’t have much juice, squeeze the rest of it too. Stir.
5. Cut the egg in a way that you can easily remove the white part and put it in a semi-deep plate. Using a whisk start beating the egg for at least 3-4 minutes, until the white has become like a “cream”. Then, add the yolk and beat together for another minute. Turn off the heat. Throw away half of the egg mixture.
6. Take a ladle and with one hand remove juice from the pan and slowly pour it in the egg plate, while with the other hand keep stirring with the whisk the egg mixture (the point is to not have the egg “cook”, this is why we are slowly introducing it to the pan’s contents). Do that 2-3 times more.
7. Now move all the plate’s contents into the pan and keep stirring so the egg doesn’t cook. Sprinkle a gracious amount of black pepper to the mix. Serve hot.

yuvarelakia

3 Comments »

Dimitar Uzunov wrote on April 18th, 2007 at 2:11 AM PST:

Hmm, it looks like what we call in Bulgaria “супа топчета” or “balls soup”. I’m not sure its made the same way thought.. I’m only on the consuming side :-) . Its nice we eat the same stuff in the Balkans – it makes you feel good outside your home country (I also live outside the Balkans) when you have moussaka for example. Leave your nationalism at the door and enjoy the food, I say :-) .
um, about the last sentence – its a general comment, I don’t accuse anyone :-)


Tom Dison wrote on April 18th, 2007 at 4:12 AM PST:

One word – awesome. You need to open a restaurant! This one does seem more complicated than some of the others, but I bet it is worth it.


al wrote on April 18th, 2007 at 7:30 AM PST:

We still haven’t made your sunday lunch fish – we get good fish from a little fishing place a few miles away and haven’t been there lately. But the other day we bought a pack of frozen pollock and made fish pie as follows.

mash 700g floury potatoes with butter only, no milk
simmer 700g of fish in 400 ml full fat milk for 6 mins, lift out and put into baking dish.
cover with a layer of spinach about 100g and four or five tomatoes well chopped and reduced down.
Make sauce with 50g flour, 50g butter, two chopped hardboiled eggs, some capers, and the milk the fish has been simmered in. Add to the dish.
Cover with the potatoes, add some grated cheese, and bake a half hour.

Reflect that the cholesterol/saturated fat/ heart disease connection is a myth! Enjoy.


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