Yuvarlaki with vegetables


Favorite food for adults and children. We meet them all over our Greece with many variations but also in Cyprus as little worms. In Turkey we find them with curry where they are called yuvarlak sulu kofte which means small meatballs in juice.

Whatever we say, they remain first in our tastes as an easy tasty and quick recipe since we can easily adapt it to our taste preferences by removing or adding ingredients of our liking.


For the bagpipes

  • Or a kilo of ground beef
  • 1 egg
  • 1 large onion, finely chopped
  • 50 gr extra virgin olive oil
  • 150 g carolina rice
  • 2 tablespoons chopped dill (optional)
  • A little flour
  • Salt Pepper

For the soup

  • 1 carrot cut into small pieces
  • 1 potato cut into small pieces
  • 1 small onion cut into small pieces
  • 1 zucchini cut into small pieces
  • 1 liter of water

For tying

  • 2 eggs
  • Lemon juice
  • 1 kg corn flour


  1. After we have thoroughly rinsed our rice, we place it in a bowl together with the minced meat, onion, salt, pepper, egg and olive oil.
  2. Knead them very well, until our minced meat starts to turn white and become fluffy.
  3. Put a little olive oil in a saucepan and sauté our vegetables lightly. Fill with water and let the water boil.
  4. However, until the water boils, we shape the bagpipes into small balls (the size of a walnut or smaller).
  5. We place them on a tray that we have spread flour, and we shake the tray with fast and sharp movements, until our bagpipes are floured all around.
  6. Add our bagpipes one by one, season with salt and pepper, and after they get a boil, lower the heat and let them simmer for about half an hour.
  7. Once the simmering time has passed, we remove it from the fire to calm it down.
  8. In a bowl, beat the eggs, with the corn flour and lemon juice. Add the broth from the food into the bowl slowly while beating the eggs quickly with the lemon.
  9. Be careful not to burn our egg and cut the eggnog.
  10. We put the corn flour in case we reheat our food so that the eggnog does not cut us. If we do not reheat it, it is not needed.
  11. Slowly pour the eggnog everywhere in the pot and shake from the handles to go everywhere.
  12. At the end, add a little chopped dill if you prefer.

Serve hot.

-the bagpipes will be seen in many variations such as bagpipes with tomato, bagpipes with trachanafish etc.

-we can skip the egg and tie our soup with yogurt or sour cream

-it is just as delicious to leave it untied, since the meat with the vegetables give an incredible taste and flavor

-our vegetables can not be sauteed, but thrown directly into the water to boil, for a lighter result.

-a wonderful variation is to skip the dill and add the chopped celery and celery root to the yuvarlaki in the soup with our vegetables

-If you do not want the strong smell of dill in your bagpipes, prefer to put a little parsley. It ties perfectly.

The wonderful vegetables used for the recipe are from the company Καραντινός Α.Ε.

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