Greek Recipes

Greek and Cypriot recipes

Yuvarelakia Byzantine Recipe


  • 1 lb. ground lamb (may be pounded if you like)
  • 1 grated onion
  • 2 cloves of chopped garlic
  • 6 Tbs natural barley (crush it coarsely in the blender of food processor)
  • 3 Tbs chopped parsley
  • 2 Tbs mint or basil (fresh)
  • 1 Tbs dried oregano or thyme
  • salt
  • 1 egg slightly beaten
  • 5 cups stock
  • 1 onion, chopped
  • 1 stalk of celery, chopped
  • 1 carrot, chopped
  • juice of 1 lemon
Yuvarelakia Byzantine Recipe

Yuvarelakia Byzantine Recipe


  • Combine lamb, grated onion, chopped garlic, barley, chopped parsley, fresh mint or basil, dried oregano or thyme, salt and the slightly beaten egg.
  • Mix well and knead for a few minutes.
  • Shape into walnut-sized barrel or egg shapes and set aside.
  • Bring the 5 cups of stock to a boil with the chopped onion, celery, and carrot. Add salt to taste.
  • Add the “barrels” and simmer, covered, for 30 minutes.
  • Add the lemon juice and serve.


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