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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.


  1. Λεξικό της κοινής Νεοελληνικής (Dictionary of Modern Greek), Ινστιτούτο Νεοελληνικών Σπουδών, Θεσσαλονίκη, 1998. ISBN 960-231-085-5, s.v.
  2. Sheila Ostrander (1968). Etiquette, Etc: A Concise Guide with a Fresh Look. Sterling Publishing Company. Retrieved 30 September 2015.<templatestyles src="Module:Citation/CS1/styles.css"></templatestyles>

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