Youvarlakia in Lemon Sauce - A Taste of the Byzantine Empire
- Pierce Jones
- Oct 16
- 4 min read
Lemony meatballs fit for the courts of Constantinople!
A Taste of Byzantium: How an Empire Ate and Lived
The Byzantine Empire was not only a bridge between the ancient and medieval worlds but also between cultures, tastes, and traditions. Spanning more than a thousand years, it brought together Greek, Roman, Middle Eastern, and Mediterranean influences to create one of history’s most fascinating food cultures. What people ate in Byzantium depended largely on who they were, where they lived, and when they were eating. Food was both a daily necessity and a reflection of faith, wealth, and geography.
Everyday Eating in the Empire
For the average Byzantine, meals were simple, filling, and practical. Bread was the cornerstone of the diet, often made from barley or wheat depending on what could be afforded. Olive oil flavored almost everything and was essential for cooking, preservation, and fasting meals. Lentils, beans, and chickpeas were staples that appeared in countless stews and soups. Cheese and eggs provided affordable protein, while fish, fresh, salted, or dried, was common, especially in coastal regions.
The Byzantines observed frequent religious fasts dictated by the Orthodox Church, which prohibited meat and dairy on many days. These restrictions shaped a cuisine rich in legumes, vegetables, and seafood. Fasting was not seen as deprivation but as an act of devotion, and over time it encouraged remarkable creativity in plant-based dishes.
The Table of the Elite
While the common people focused on sustenance, the Byzantine elite transformed food into art and status. At the emperor’s table and in the homes of wealthy courtiers, meals could last for hours and feature an astonishing array of dishes. Game birds, lamb, and beef appeared alongside imported spices such as cinnamon and cloves, proof of the empire’s extensive trade connections. Meats were often paired with fruits and nuts, creating sweet-savory combinations that reflected Eastern influence.
Banquets served both political and social purposes. Golden platters, carved drinking vessels, and delicately flavored sauces demonstrated refinement and power. Honey was the preferred sweetener, while sugar, an expensive import, appeared only in the kitchens of the richest families. Elaborate pastries and layered desserts hinted at the beginnings of what would later become baklava.
Common Flavors, Lasting Traditions
Across classes, Byzantines shared a love of herbs and aromatic seasonings—mint, oregano, and coriander were especially favored. Wine was a daily beverage, though its quality varied dramatically depending on status. Commandaria wine from Cyprus and other regional vintages were prized exports.
The empire also preserved the Roman tradition of garos, a fermented fish sauce that added depth to many dishes.
Fruits and nuts were abundant and often preserved for winter use. Grapes, figs, pomegranates, and almonds appeared in both savory and sweet recipes. Honey cakes, fried doughs drizzled with syrup, and cheese pies offered comfort and celebration in equal measure.
Echoes of Byzantium Today
Many beloved Mediterranean dishes trace their lineage back to Byzantine kitchens. The lemon-scented meatballs known as youvarlakia, still common in Greece, evolved from Byzantine recipes. Cheese pies such as tiropita descend from the plakountas tetyromenous, and layered pastries like baklava reflect the same culinary techniques that once dazzled Constantinople’s nobility. Lakerda, the cured fish found on Turkish and Greek tables, shares its name and method with the Byzantine lakerta, while simple fried breads like lalanga have changed little over a millennium.
Even the rhythm of eating—bread, olive oil, wine, vegetables, and small portions of fish or meat—has endured. The modern Mediterranean diet owes much to these Byzantine roots, where restraint and indulgence, piety and pleasure, coexisted on every table.
The Legacy of a Thousand Years
Food in Byzantium was never just about survival. It was a language of faith, class, and culture that connected people from the imperial palace to the smallest village. Every meal told a story of trade routes and conquests, of spiritual devotion and daily life. When we savor a drizzle of honey over cheese or dip bread into fragrant olive oil, we are tasting the continuity of an empire that once fed both saints and emperors.
Byzantine Youvarlakia in Lemon Sauce
Prep time 30 mintes | Cook time 40 minutes | Serves 2-3
Ingredients
For the meatballs
500 g ground lamb or a mix of lamb and beef
1 small onion, very finely grated and sqeezed of it's liquid
2 cloves garlic, crushed
1 egg
2 tbsp finely chopped fresh parsley
1 tbsp finely chopped fresh mint
1 tbsp finely chopped fresh dill
1 tsp ground cumin
1 tsp ground cinnamon
1/8 cup whole grain flour, to help bind
Salt and freshly ground black pepper
Zest of one lemon
1 tbsp olive oil
For the sauce
2 tbsp olive oil
Juice of one large lemon (or more to taste)
½ cup chicken or vegetable broth (or water)
A pinch of salt
To finish
Extra chopped herbs for garnish
Lemon wedges for serving
Instructions
Mix the meatballs: In a bowl, combine the ground meat, grated onion, garlic, egg, herbs, spices, salt, pepper, flour, olive oil, and lemon zest. Mix gently with your hands until just combined.
Shape the youvarlakia: Form small, round meatballs about the size of a walnut.
Make the lemon sauce: In a deep pan or pot, add 2 tbsp olive oil, the lemon juice, and broth. Bring to a gentle simmer.
Finish cooking the meatballs: Add the meatballs to the pot. Cover and simmer gently for 10–15 minutes, spooning the lemon sauce over them as they cook. The sauce should reduce slightly and coat the meatballs in a glossy, tangy glaze.
Serve: Transfer to a shallow dish, drizzle with any remaining sauce, and sprinkle with fresh herbs. Serve warm with bread, roasted vegetables, or bulgur wheat.