All the meatballs in my yorvarlakia disintegrated! Maybe because I tried using some breadcrumbs in the mix? So, it became a thick avgolemono soup with ground lamb and rice.
15 Likes
did you add egg to the meatballs, or just breadcrumbs?
Yes, my usual amount, half an egg for about 1/3 pound lamb. The rest of the egg, and another one, went into the avgolemono, which was richer than usual, maybe from dissolved rice?
I really liked this and will try it again.
1 Like
Glad you liked it! Not sure why the meatball dissolved if there was egg binding it.
Could press them together a little more tightly next time if you didn’t want them to dissolve.
Do you think the egg could have been slightly smaller than usual?
I have made Cypriot meatballs a few times that have some grated raw potato added instead of bread crumbs as the binder.
Ooh, will investigate! Chef Google brings up some hits.
This yiouvarlakia recipe is from a Cypriot couple. I haven’t tried this recipe. The other recipes I’ve tried from Kopiaste have been very good.
2 Likes
Stir-Fried Beef with Green Asparagus - top-sirloin steak is stir-fried with green asparagus, scallions, garlic, ginger, fresno chili, soy and teriyaki sauce, toasted sesame oil, lime juice and corn starch. Finished with toasted sesame seeds and cilantro. Served over rice.
15 Likes
What I do when making meatballs for soup: I place each one on a baking sheet, and when they’re all made, I pop that sheet into the freezer until they are partially frozen, and of course much harder. I then finish by simmering them gently in the soup. I sometimes make tiny meatballs (diameter of about a dime), and this method works especially well for them. I’m sure your soup was still very delicious!
3 Likes
Do you use Nam Prik Pao? It really gives the Tom Yum Soup the right flavor for me (along with the Lime Leaves and Lemongrass).
It is pretty easy to make and stores almost forever in the Freezer.
I agree — it adds a nice dimension to the soup. I’ve not made my own yet, however.
No, I used doubanjiang. I’m at capacity for condiments, so some of them are forced into cuisines where they have no business being. But the addition of shrimp paste and fish sauce brought the doubanjiang closer to nam prik pao, I think.
3 Likes
I was excited to have the Dubai chocolate. It certainly didn’t meet my expectations. It was fairly expensive and not good at all.
What brand did you get? I think they vary a lot in quality.
Lindt is the brand I bought. I think that is the way to spell it. I love pistachios and hazlenuts and thought I would find it addictive. I was so surprised not to like it. What brand did you get, Christina?
1 Like
1 Like
It’s highly dependent on which brand you get, and with such a seemingly still very hot trend there are bound to be a million copycats. We never tried the Lindt version, but had a cheaper bar (the name of which escapes me) that was quite good. Hefty, too.
That said, the best version hands down was freshly made that day, with toasty kadaif, an abundance of pistachio cream, and high-quality milk chocolate from our favorite baklava purveyor in Berlin. 
1 Like
Since I had a big lunch today so I made a salad for dinner. Veggies included cabbage, mushrooms and carrot topped with tofu. I think next time I will use red pepper instead of mushrooms and maybe one other different coloured veggie. I prefer brightly coloured salads and this one is too monochromatic.
11 Likes
