| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
Greek |
Greek, Meats |
24 |
Servings |
INGREDIENTS
|
|
Karen Mintzias |
| 1 |
lb |
Lean beef or veal, ground |
| 1 |
|
Onion, grated |
| 1 |
|
Garlic clove, crushed |
| 2 |
|
Bread, crusts removed |
| 1 |
|
Egg, lightly beaten |
| 3 |
T |
Parsley, minced |
| 2 |
|
Mint sprigs, chopped |
| 1/2 |
t |
Ground allspice* |
| 1 |
T |
Dry red wine |
| 2 |
T |
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
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