| 9 kg of tuna or minced fish of your choice½ kg of tuna or minced fish of your choice | |
| ½ kg of oil½ teacup of oil | |
| 30 eggs.3 eggs | |
| 2 kg onion, finely chopped or 2 litres fresh.2 small onions, finely chopped or 4 fresh | |
| 2 kg of white glazed rice1 cup of coffee, white glazed rice | |
| 1 wine cup of garlic pureed.2 cloves of garlic pureed | |
| 3 water glasses of chopped dill.a little chopped dill | |
| 2 teaspoons of chopped mint.a little chopped mint | |
| ½ wine cup of saltsalt | |
| Breadcrumbs, grated, as neededBreadcrumbs, grated, as needed | |
| 1 kg of all-purpose flour1 cup of tea, all-purpose flour | |
| For the soup:For the soup: | |
| 2 kg finely chopped spring onions2 finely chopped spring onions | |
| 1 kg of carrots boiled and crushed by hand, or diced1 carrot boiled and crushed by hand or diced | |
| 30 kg of water1 ½ kg of water | |
| a little salta little salt | |
| a little chillia little chilli | |
| 3 water glasses of chopped dill for garnish.a little chopped dill for garnish | |
| ½ oil.½ a coffee cup of oil | |
| 1 kilo of lemon juice.juice of one lemon | |
| For the egg sauce:For the egg sauce: | |
| See related recipe.Βλέπε σχετική συνταγή. |
| 1. | Wash and boil the rice in a pot for 10 minutes. Make sure it holds long enough before taking it off the heat. |
| 2. | Waiting in a piercing vessel |
| 3. | In a bowl, add the tuna, eggs, oil, onions, garlic, dill and mix well and add the half-cooked rice. |
| 4. | Mix well to ensure that the dough is homogenized, test the taste, adjust the salt and if the dough is soft, tighten it by adding a little breadcrumbs or flour - as much as it takes -. |
| 5. | Homogenize the dough and let it rest in the refrigerator. |
| 6. | After a few hours (you can shape it right away, but it's better to be late), shape small balls the size of a walnut and place them in appropriate baking pans. |
| 7. | Bake at 180o and allow them to cool. |
| 8. | When ready, we put a suitable floating dava with the water boiling. |
| 9. | Add the chopped onion, crushed carrots, chili flakes, chili flakes and oil and bring to a boil. |
| 10. | As soon as they boil, add the lemon, taste the flavor, correct and carefully add the yuvarlakia (balls), lowering the heat. |
| 11. | Cover the pot and let them boil for about 25 minutes. |
| 12. | Remove from the heat, test the flavor, adjust and add the egg sauce (augolemono) we know and should have ready to pour before the soup cools. |
| 13. | When you add the egg sauce, stir very carefully because there is a risk that they will fall apart. |
| 14. | It is best to shake the dava by lifting it in a circular motion by the handles, to mix it properly. |
| 15. | Serve with a spatula, adding a spoonful of juice and garnish with the chopped dill. |
| 16. | Tip: |
| 17. | The dill can also be added to the pot while stirring the yuvarlakia(rolls) |
| 18. | The fish rolls need attention because they fall apart very easily until they set and cool. |
| 19. | One way to avoid this is to pre-fry them or better yet, steam them and when they are cool then throw them in the pot to boil, safely. |
| 20. | When shaping, make sure that all the yuvarlaki are the same size in order to have uniform cooking in the same amount of time, but also to serve them fairly. |
| 21. | If you want a thicker sauce-juice, coat the balls with flour before adding them to the pot or add some to the egg mixture. |
| 22. | When you don't want the egg-lemon sauce, then add tomato paste to the pot to boil before adding the balls and correct the thickening with niseste. |
| 23. | When the tuna is canned, drain it very well, so that it doesn't have any juices. |
| 24. | If the tuna or any fish is fresh or frozen then after cleaning it, boil it, debone it and get the fish dry. |