Keto Giouvarlakia Avgolemono is our new success! Since I am on Zero carb diet, my wife and I are trying to find more dishes that will fit the macros of both of our lifestyles. Especially now that the winter has arrived and we eat more soups. She is sticking to Keto Mediterranean lifestyle, but very often she joins me in my carnivorous world.
If you think that being carnivore means eating nothing but steak, then you have to think twice. Being a Mediterranean person, plus a foodie by definition, I cannot say I would be happy eating only steak every day. I love it, but not every day. Especially when there’s plenty of lamb and rabbit available! Actually, you have a wide range of food available on Zero Carb diet. From seafood, fish, all sorts of different eggs, goat dairy and then the mighty meat in all its forms and conditions.
Making Carnivore treats
Yes, we made all sorts of treats and dishes that include only animal source food. From Kleftiko lamb leg, Keto Stifadostew to quail egg mayonnaise, souvlaki and even carnivorous waffles. This time, we wanted to present to you the most famous Greek winter soup made with meatballs and eggs. Spices and lemon juice will be borrowed from the plant world, but no starch or carbs will be added! This soup will surprise you both in its powerful refreshing effect, as well as in itsinsanely great macronutrient ratio.
Traditional Giuverlakia avgolemono Vs. Keto Giouvarlakia
In this link, you can find the recipe for the original Giouvarlakia avgolemono. However, as Ketonians and Zero Carbians, we can’t have the rice, carrot or wheat flour! That’s just unacceptable! However, our Giouvarlakia avgolemono will be equally tasty, creamy and attractive without any starch and sugar.
This dish is a bomb of energy and it’s a really excellent choice for those days when you have to spend more time in the cold weather. Both a Ketonian and carnivore person will share the moment of true pleasure and nourishment in a bowl of soup!!!
Let me present you the Keto Giouvarlakia avgolemono recipe
Keto Giouvarlakia AvgolemonoCourse: Carnivore, Main Dishes, Mediterranean, Recipes
800g (28,2 oz) ground lamb, mutton or veal
4 large egg yolks
juice of one lemon
1 litre (34 fl oz) lamb or beef bone stock
1 tbsp goat butter
1 tsp sea salt
1/2 tsp freshly ground black, red and white pepper
2 bay leaves
2 tbsp freshly chopped parsley
4 cloves garlic (mashed)
1 tsp red paprika powder
1/2 tsp dried oregano
1 tsp onion powder
- Ask your butcher to mince the meat 2 times. ideally use lamb or veal because it will cook sooner. Mix it with half a teaspoon of sea salt, pepper, oregano, red paprika powder, mashed garlic and onion powder.
- Pour the bone stock (you can use just water, but bone stock will add more minerals and flavour) in a deep pot. Add remaining salt, bay leaves and maybe a stick of cinnamon and a few whole cloves… (This is optional). Let it boil. Add goat butter and let it melt nicely.
- Mix the meat using your hands and create small meatballs from it while the liquid for the soup is getting hot. Slowly, one by one, place meatballs in almost boiling water using a large spoon or a ladle. Reduce the heat and cook for 10 minutes.
- Mix egg yolks in a bowl with a whisk and add lemon juice.
- Remove the soup from heat and let it cool down a bit. Now with a ladle, add some of the hot (but not boiling) soup to the egg-yolk mixture. Whisk energetically. Repeat 2-3 times.
- Now add the yolk mixture to the soup and whisk all the time to prevent the creation of egg crumbs. If the soup is not boiling, your soup will turn into a nice emulsion.
- Serve with freshly chopped parsley, ground red, black and white pepper and add extra salt if needed.
- Ideally use double-minced lamb or veal because with beef or mutton you would need more than 10 minutes for the meatballs to get cooked.