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    You are in: Home / Greek / Youvarlakia Recipe
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    Youvarlakia

    Average Rating:

    3 Total Reviews

    Showing 1-3 of 3

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    • on May 24, 2002

      This was a superb meal! I even tucked into it when it was cold, so delicious! I processed the meat again to make it finer and softer and I used vegetable broth for the tomato sauce otherwise I kept to the ingredients exactly. A beautiful flavour with the fresh mint and parsley, very, very tasty. Thanks for posting, this was a hit with everyone!

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    • on April 04, 2011

      This was awesome! I look forward to some leftovers. I followed the recipe pretty closely, but the rice wasn't fully cooked by the time it was ready. I would recommend soaking the rice for an additional five minutes or so.

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    • on January 10, 2009

      I made this last night and it was excellent. I did a few things differently. I doubled the meat and baked them in the oven. Froze a pan so that I'll have them for later. I couldn't find oregano so I substituted dill. And I didn't have the mint. I used leftover rice and put in at least a cup per pound, maybe a little more. I used Del Monte diced tomatoes; highly recommend that brand. Next time, I will try it with the ingredients listed. But even with my changes, it was delicious. I was looking for an alternative to the simple Jeff Smith/Frugal gourmet recipe. This far exceeded my expectation.

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    Nutritional Facts for Youvarlakia

    Serving Size: 1 (348 g)

    Servings Per Recipe: 5

    Amount Per Serving
    % Daily Value
    Calories 397.5
     
    Calories from Fat 225
    56%
    Total Fat 25.0 g
    38%
    Saturated Fat 6.9 g
    34%
    Cholesterol 61.6 mg
    20%
    Sodium 75.8 mg
    3%
    Total Carbohydrate 24.0 g
    8%
    Dietary Fiber 3.7 g
    14%
    Sugars 9.9 g
    39%
    Protein 20.1 g
    40%

    The following items or measurements are not included:

    vegetable broth

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