Saturday, 3 January 2015

Fay's (Youvarlakia) meat n Rice dumplings in egg and lemon sauce


For the dumplings: 

0.5 kg of ground beef
0.5 cup rice carolina
1 egg
1 onion chopped
2 tablespoons chopped parsley
Salt and course crated  black pepper

For the broth:

1 small head of l cos lettuce     
2 potatoes, coarsely diced
2 leaks sliced
1 large onion chopped 
1 zucchini diced   
1 Tbsp chopped parsley
Salt n pepper 
1 chicken stock homemade
2 tablespoons butter
Salt and pepper
2 pieces of lamb on the bone to make broth

For the egg-lemon:
1 egg
Juice of two lemons


Mix the minced meat, rice, parsley, onion, egg and salt and pepper. Shape the mixture into balls and place in a large flat plate and let it stand in the fridge until you are ready for the next step. (This process can be done a day before)In a hot frying pan drizzle some olive oil and some of the butter and sauté the veggies and the piece of lamb place all the ingredients in the a sauce pan or a slow cooker add the chicken stock salt and pepper parsley  and pour in boiling water so that we do not disturb  the broth and stop it from cooking then we set the cooker to low for 4-6 hours or until we come back from work the broth would be perfect take out the bones of the lamb and leave the meat in broth then set sc on high until it is boiling then slowly and carefully place the meat dumplings in the hot broth cook on high 20 min or until the rice and meat have cooked through! It's best to take one out and taste to see if all done then Add the egg and lemon sauce which is prepared in a blender. Beat the egg with lemon juice  then with a ladle take out some of the broth and add in with the eggs and lemon this will help the eggs not to curdle pore egg and lemon sauce over your dumplings and enjoy! It's best to serve straight away  with crusty bread! It's a great a Greek winter dish!