Cooking Recipe Keftedes Tiganites (Fried Greek "Meatballs")
Recipe Ingredients
Directions
*Note: Bread slices should be soaked in water, then
squeezed dry. *Ground cinnamon or corriander may be
substituted for allspice if desired. In a large bowl,
combine the ground meat with the onion, garlic, bread,
egg parsley, mint, spice, and wine and knead for 2
minutes. The mixture should be soft; add a few
tablespoons of water if necessary. Season with salt
and pepper to taste, then cover and refrigerate for at
least 1 hour. Pinch off small pieces the size of
walnuts or smaller and roll into balls between your
palms, then dredge lightly in flour. Heat the oil in
a frying pan to the smoking point, slip in the
keftedes, and fry until crisp, turning constantly with
tongs. Remove with slotted spoon and drain on
absorbent paper. From: "The Food of Greece" by Vilma
Liacouras Chantiles, Avenel Books, New York.
Typed for you by Karen Mintzias