Yield: 24 servings
|1 pounds||Lean beef or veal, ground|
|1 medium||Onion; grated|
|1||Garlic clove; crushed|
|2 slices||Bread; crusts removed|
|1||Egg; lightly beaten|
|3 tablespoons||Parsley; (minced)|
|2||Mint sprigs; chopped|
|½ teaspoon||Ground allspice*|
|1 tablespoon||Dry red wine|
|2 tablespoons||Water (more if necessary)|
|Salt & freshly ground pepper|
|Oil for frying|
*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