Keftehes (fried minced balls with herbs)
24 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2.00 | medium | white or brown bread slices; soaked in water |
| 1 | for 10 minutes | |
| ½ | pounds | minced beef |
| ½ | pounds | minced lean lamb |
| 1.00 | medium | onion; grated |
| 1.00 | egg | |
| 1 | juice of one lemon | |
| 1.00 | tablespoon | chopped fresh thyme |
| 1.00 | tablespoon | chopped fresh oregano |
| 2.00 | tablespoon | chopped fresh mint |
| 1 | salt; to taste | |
| 1 | freshly-ground black pepper; to taste | |
| 1.00 | cup | all-purpose flour |
| 1 | olive oil; for frying | |
Directions
Preheat the fryer. Squeeze out the bread, discarding the liquid. In a mixing bowl, combine the bread, beef, lamb, onions, egg, lemon juice, and herbs. Mix well. Season with salt and pepper. Cover and refrigerate for 30 minutes. Using your hands, roll the mixture into balls, about the size of a quarter. Place the flour in a shallow pan and season with salt and pepper. Roll the balls in the seasoned flour, coating completely. Fry the balls, in batches, until golden brown, about 2 to 3 minutes, stirring constantly for overall browning. Remove and drain on paper towels. Season with salt and pepper. Serve warm. This recipe yields about 2 to 3 dozen.
Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B43 broadcast 05-18-1998) Downloaded from their Web-Site -
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@... -or- MAD-SQUAD@...
06-03-1998
Recipe by: Emeril Lagasse
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