Yuvarlakia

Yuvarlakia or giouvarlakia (Greek: γιουβαρλάκια) is a Greek dish; it consists of balls of ground meat, rice, and seasonings, cooked in a pot in water or meat broth. The mixture is similar to that used for making sarma. They may be served in tomato or avgolemono sauce. Depending on the thickness of the sauce, it may be considered a soup or a stew.

The name Yuvarlakia (Greek: γιουβαρλάκια) is derived from the Turkish word yuvarlak, meaning "round" or "spherical," in reference to the shape of the dish’s main component: small, round meatballs. The Greek plural suffix -ia is commonly added to denote a collective or diminutive form, making yuvarlakia roughly translate to "little round ones." The term reflects the influence of Turkish cuisine and broader Ottoman cuisine on Greek cuisine, particularly in regions where the two cultures historically intersected. Yuvarlakia shares similarities with the Turkish dish Ekşili köfte, which also consists of meatballs served in a tangy sauce. While yuvarlakia has developed distinct characteristics within Greek cuisine, including variations such as being served in an avgolemono (egg-lemon) sauce, it retains its original etymological and culinary roots.