Yuvarlakia with aromatic verbena broth, yogurt with dill and herb olive oil


Yield 4 


  • Fresh onion 2 pieces
  • Garlic 1 pieces
  • White rice, glazed 120 gr
  • Minced beef 500 gr
  • Mint 30 gr
  • Dill ¼ bunch
  • Verbena 6 leaves
  • Olive oil 60 ml
  • Vegetable broth 1 lt

For the eggnog

  • Egg yolk 2 pieces
  • Lemon juice 2 pcs
  • Corn flour 1 teaspoon

For the yogurt

  • Strained yogurt 200 gr
  • Olive oil 10 ml
  • Dill 10 gr

For the herb olive oil

  • Olive oil 60 ml
  • Mint 10 gr
  • Dill 10 gr
  • Salt, pepper



For the meatballs (yuvarlakia):

Beat the onion and garlic in a blender with a little water
Mix the minced meat, rice, olive oil, onion and garlic mixture (without liquid), dill and mint (chopped), salt, and pepper very well in a basin.
Shape into balls and place on the bottom of a pot to cover it. Cover with the vegetable stock and add the verbena leaves and lemon peels to the pan. Cover with a lid and simmer for 35-40 minutes.

For the eggnog:

Meanwhile, prepare the egg-lemon mixture by combining the lemon juice, corn flour and yolks in a bowl.
At the end, add 5-6 spoonfuls of hot broth gradually to the egg mixture and then pour into the yuvarlakia, mixing quickly and let it boil again.

For the yogurt:

Add the olive oil, chopped dill, salt and pepper to the yogurt.

For the herb olive oil:

In a blender, add the olive oil, mint, dill (without the stems) and beat very well until it becomes a green oil.

For serving:
Put a spoonful of yogurt in the middle of a soup plate. Add 4-5 meatballs, broth up to the middle and garnish with a little olive oil.