For Giouvarlakia:

750gr ground beef

1 large red onion

1 large egg

1 cup of Carolina rice

10 bunches of parsley

1 medium tomato

1 medium carrot

1 spoon of dried oregano

3 tablespoons of sweet chilli sauce

Spicy red pepper

2 tablespoons of extra virgin olive oil LACON


Sweet paprika (optional)


 For the sauce

2-3 carrots

1 large red onion

2 medium potatoes

½ cup of Carolina rice

A little dried oregano

1 vegetable stock


Extra virgin olive oil LACON



For the Gouvarlakia:

Peel the dry onion, the carrot and shred them on a coarse shredder.

Remove the peel and the seeds from the tomato and shred them on the coarse shredder.

Wash the parsley and remove the stalks. Keep the leaves and chop them up.

In a deep bowl add the ground beef, the hashed onion, the carrot, the tomato, the hashed parsley, the egg, the Carolina rice, the herbs, the sweet chili sauce, red spicy pepper, the olive oil, salt and, optionally, a little sweet paprika.

Brew the mixture very well. It has to be soft and bulky. If it is firm, add a little water. If it is softer than needed, add some breadcrumbs.  Let the ground in the fridge for a while.

For the sauce:

Peel the vegetables. Cut the potatoes in four, the carrots in big pieces, and groove the dry onion in four, without separating it.

In a cooking pot put 4 cups of water.

Put the pot in medium heat and when the water starts boiling, add the potatoes, the onion, the carrot pieces, the oregano, the rice, the vegetable juice and the olive oil.
After the vegetable stock is dissolved, try the broth and add salt if needed. Let the ingredients boil in medium heat and add flour to the giouvarlakia.

Put all-purpose flour in a deep plate and set aside.

Form the ground mix in small balls and add flour. Put them carefully in the pot, one by one.

Boil the giouvarlakia until the rice and the vegetables become soft. There should be formed a relatively watery sauce.

Served warm.

Good luck!