In this video Eva shows us how to prepare another family favourite: Yiouvarlakia, more commonly known as meatballs with tomato sauce over rice. Like many of Eva’s recipes, this dish requires only a few simply ingredients and is not overly complicated to make. We hope you enjoy!
To prepare the meat:
1 pound of lean ground beef
1 small onion graded
2 medium cloves of garlic crushed
1 tablespoon of dried mint (use fresh mint if it is available)
1 tablespoon of parsley
1 teaspoon of olive oil
1 teaspoon each of salt and pepper
To cook the meat:
2 tablespoons of olive oil
1 small onion chopped
1 clove of garlic finely chopped
1 cup of tomato juice
½ glass of water
Salt and pepper
1 tablespoon of flour
¼ cup of water
To prepare the rice:
2 cups of rice
Pinch of salt
Using your hands, combine the ingredients together in a large bowl. Once you have thoroughly mixed the ingredients you may begin to shape the meatballs. Rather than roll the meat into balls, shape small portions of meat in an oval shape.
In a large pot over medium-high heat, add the olive oil and sauté the onion and garlic until light brown in colour. Add the tomato juice and ½ cup of water. Season with salt and pepper and cover the pot with the lid. Once the liquid has come to a boil you may add the meatballs. Carefully place the meatballs in the pot and lower the heat to medium.
In the meantime you may prepare the rice. Eva suggests that you boil the rice for a few seconds and then drain the water in order to remove as much starch as possible. Once you have washed the rice, set the water to boil again and cook the rice for 15 minutes. Remember to use 2 cups of water for 1 every cup of rice.
Once the liquid in the meatballs has begun to boil for a few minutes, lower the heat and allow the meatballs to simmer for 20 minutes.
To thicken the tomato sauce add 1 tablespoon of flour to ¼ cup of water, stir well, and pour the liquid into the tomato mixture (be sure to strain the liquid as you pour it in). Allow the meatballs to cook for another 15 minutes.
When serving this dish be sure to place a generous amount of tomato sauce over the rice. Enjoy!
Paratha are a type of flatbread that originated in India. They are made with whole-wheat flour and typically pan fried with ghee (clarified butter) or oil. The stuffing for a paratha can either be mixed into the dough, or placed into a ball of dough which is made into a pocket. In this receipe we are keeping it simple by just mixing the stuffing directly into the dough. For the stuffing we are using a form of spinich called, fenugreek.
2 cups whole wheat flour (atta)
½ cup water
2 tbsp yogurt
2 tbsp oil
¼ cup chick pea flour
3 cloves shredded garlic
½ tsp shredded ginger
1 tsp salt
½ tsp turmeric
½ tsp red chilli powder
1 bunch or 1 bag of fenugreek spinich (methi) washed, cut and blended
pinch of sugar
Combine all the dry ingredients in a mixing bowl. Try and get rid of any lumps.
Add the wet ingredients (water, yogurt, oil) and work the dough until all the liquid is absorbed.
Heat a non-stick pan on the stove on medium heat.
Make a ball of dough (about half the size of a golf ball) and douse it in some all purpose flour.
On a smooth surface, roll the ball of dough to about 8-10 cm in diameter using a rolling pin. Roll with a very light hand and douse the paratha in flour when needed to avoid sticking.
Place the paratha on the pan and lightly cook one side. After about 15 seconds flip it over and cook the other side. After another 10-15 seconds flip it over again. Lightly brush this side with oil. Flip it over again and with a spatula, press down on the paratha, allowing it to cook and absorb the oil. Flip over and continue this.
Repeat steps 4-6 for the remainder of the dough.
** Note – You need not finish all the dough at once. You can store it in the fridge for a couple days.
With thousands of miles of coastline, it is not surprising that Greeks have developed numerous delicious ways of preparing fish. In this video, Eva show us how to prepare fish baked in the oven with onions, carrots, garlic, lemon, parsley and olive oil. We love this recipe for its simplicity and nutritional value. We hope you enjoy it as much as we do!
6 herring fillets (you can use a different type of fish if you prefer)
2 medium onions chopped
5-6 cloves of garlic (leave whole)
2 carrots coarsely chopped
4 small potatoes cut into small wedges
¼ a cup of chopped parsley
About ½ cup of olive oil
Salt and pepper
Juice from 1 ½ lemons
¼ cup of wine
1 glass of water
Clean the fish well and season it with salt, pepper, and a few drops of lemon juice. Set the fish aside in the fridge for about an hour.
Preheat the oven to 350 degrees.
Grease a large pan with a few drops of olive oil and place the fillets on the pan. Place the chopped onion on top on the fish. Add the garlic, carrots, and potatoes to the pan. Season the vegetables with a pinch each of salt and pepper, and the fresh parsley. Add about 1/3 a cup of olive oil, the remainder of the lemon juice, the wine, and water to the pan.
Cook in the oven at 350 degrees. After an hour take the pan out of the oven and turn the potatoes over on the other side. Put the pan back in the oven for another 30 minutes. It is now ready to serve, enjoy!
Giouvetsi is a traditional Greek dish made with only a few simple ingredients but it is packed with flavour. It is made with lamb (although you could also substitute the lamb for beef), tomato juice and spaghetti. In our fast-paced world, it really is comforting to sit down to a wholesome meal. As Greek-Canadians, we appreciate the authenticity of this recipe, even though today it is made in electric ovens rather than wooden ovens baked in clay pots. We hope you enjoy!
A leg of lamb, about 1 to 1½ pounds (be sure to trim the fat)
1 heaping tablespoon each of salt and pepper (or to taste)
2 cups of tomato sauce
3 large glasses of water
½ a package of Number 7 spaghetti
Wash the lamb well and place it at the center of a roasting pan. Season the meat with salt and pepper. Add the tomato sauce and water. Cook the lamb in the oven for about 3 to 3½ hours at 400 degrees. For the first hour cover the pan with the lid, but for the remaining time remove the lid.
After about 3 hours, remove the pan from the oven. Remove the lamb and set it aside. Add the spaghetti to the same pan and mix it a bit. Place the lamb back in the pan, on top of the spaghetti, but be sure to turn the lamb over on the other side. Put the pan back in the oven for another 45 minutes.