Ingredients for 4:

  • 200 gr. ground beef and 300 gr. minced chicken
  • 1/2 cup teaspoon glazed rice, soaked for ½ hours in water and drained
  • 1 onion, grated on a coarse grater and drained
  • 1 clove of garlic, finely grated on a grater (optional)
  • 1/4 cup tea olive oil• 1 tbsp. mint, finely chopped
  • Salt Pepper

For the vegetable soup:

  • 4k.s. olive oil
  •  ¼ celery root
  • 2 carrots cut into thin slices
  • 1 leek cut into thin slices
  • 1½ liter of vegetable broth or water
  • 2 peppers
  • 2 zucchini
  • Ginger (as much as you want)

Preparation/Cooking:For the giouvarlakia: In a large bowl, pour all the ingredients for the bagpipes and knead them very well to incorporate the ingredients and flavors. Shape them into walnut-sized balls and place them on a tray.

For the vegetable soup: Heat the 2 tbsp in a saucepan, olive oil and sauté the vegetables, stirring for 2-3 l. Add the vegetable broth (or water) and bring to a boil. Then reduce the heat to low and medium and as soon as the boiling drops add the guavas and salt and pepper. Cover the pot, and simmer your food for about 35-40 minutes. Once our giouvarlakia are ready, we remove them, grind our vegetables with a hand blender – add our ginger, add the bagpipes again and enjoy.