yuvarlama

Yuvarlama, from the Turkish word yuvarlamak meaning to roll into a ball, is a term used in Turkish and some Balkan cuisines to describe ball-shaped dishes. The concept encompasses several regional preparations that share the common feature of round morsels formed by hand.

In many Turkish versions, yuvarlama refers to meatballs made from ground lamb or beef, often mixed with onion, parsley, spices, and sometimes breadcrumbs or bulgur; the mixture is rolled into spheres and cooked by frying, simmering in tomato sauce, or baking. In other regional forms, it denotes dumpling-like balls made from a mixture of bulgur or rice with minced meat or vegetables, which are boiled or steamed and served in a yogurt-based sauce or broth.

Preparation details vary: some versions include pine nuts or currants; some incorporate herbs such as mint or dill; some are seasoned with pepper, cumin, or coriander. The balls may be cooked directly in sauce or simmered in broth, and variations exist that emphasize lighter, yogurt-based accompaniments.

Cultural context and variations: Yuvarlama is associated with home cooking and family meals in Turkey, with regional adaptations across Anatolia and among Turkish-speaking communities in the Balkans. The dish is related to other ball-shaped preparations in neighboring cuisines, such as köfte and certain dumpling variants. It is typically served as a main course, often accompanied by rice, bulgur, or bread, and garnished with yogurt, herbs, or lemon.