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 tbsp parsley, (minced)
2 mint sprigs, chopped
1/2 tsp ground allspice*
1 tbsp dry red wine
2 tbsp water (more if necessary)
1 salt & freshly ground pepper
1 all-purpose flour
1 oil for frying
A Recipe for
Keftedes Tiganites (Fried Greek Meatballs)
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This Recipe for Keftedes Tiganites (Fried Greek Meatballs) is one of thousands in the Recipes-to-go Meat Cookbook.
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When women are depressed, they eat or go shopping. Man invade another country. It's a whole different way of thinking. |
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This is a recipe for Keftedes Tiganites (Fried Greek Meatballs) from the recipe cookbook of Recipes-to-go (Meat)
I've been on a constant diet for the last two decades. I've lost a total of 789 pounds. By all accounts, I should be hanging from a charm bracelet." |
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Nothing would be more tiresome than eating and drinking if God had not made them a pleasure as well as a necessity. |
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“Every country possesses, it seems, the sort of cuisine it deserves, which is to say the sort of cuisine it is appreciative enough to want. I used to think that the notoriously bad cooking of the English was an example to the contrary, and that the English cook the way they do because, through sheer technical deficiency, they had not been able to master the art of cooking. I have discovered to my stupefaction that the English cook that way because that is the way they like it." |
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Part of the secret of a success in life is to eat what you like and let the food fight it out inside. |
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I'm like old wine. They don't bring me out very often, but I'm well preserved. |
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*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
Serves: 24
Keftedes Tiganites (Fried Greek Meatballs) Recipe brought to you by Recipes To-Go