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Keftedes Tiganitesgreek 1 karen mintzias 1 lb lean beef or veal, ground 1 medium onion; grated 1 garlic clove; crushed 2 slice bread; crusts removed 1 egg; lightly beaten 3 tablespoon parsley; (minced) 2 mint sprigs; chopped 1/2 teaspoon ground allspice* 1 tablespoon dry red wine 2 tablespoon water (more if necessary) 1 salt & freshly ground pepper 1 all-purpose flour 1 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
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