Yuvarlakia (Greek γιουβαρλάκια, from Turkish yuvarlak 'round'[1]), are a Greek meatball (kefte κεφτέ) made of lamb and rice or bulgur and cooked in moist heat; it is also a dish of these meatballs in tomato[2] or avgolemono sauce.
In Turkish cuisine, the tomato version is called sulu köfte and the terbiye version is called ekşili köfte or terbiyeli köfte.
References
- ^ Λεξικό της κοινής Νεοελληνικής (Dictionary of Common Modern Greek), Ινστιτούτο Νεοελληνικών Σπουδών, Θεσσαλονίκη, 1998. ISBN 960-231-085-5, s.v.
- ^ Sheila Ostrander (1968). Etiquette, Etc: A Concise Guide with a Fresh Look. Sterling Publishing Company. Retrieved 30 September 2015.