| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs | Greek | Greek, Meats | 24 | Servings |
INGREDIENTS
| Karen Mintzias | ||
| 1 | lb | Lean beef or veal, ground |
| 1 | md | Onion; grated |
| 1 | Garlic clove; crushed | |
| 2 | sl | Bread; crusts removed |
| 1 | Egg; lightly beaten | |
| 3 | tb | Parsley; (minced) |
| 2 | Mint sprigs; chopped | |
| 1/2 | ts | Ground allspice* |
| 1 | tb | Dry red wine |
| 2 | tb | Water (more if necessary) |
| Salt & freshly ground pepper | ||
| All-purpose flour | ||
| Oil for frying |
INSTRUCTIONS
*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 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Exercise daily — walk with the Lord.”