KeftedesCourse: MainCuisine: Greek, MediterraneanDifficulty: Easy
Among Greece’s many culinary delights, Keftedes stands out as a true national favorite. These flavorful meatballs, brimming with Mediterranean spices, have become a favorite in both Greek homes and taverns.
Keftedes are usually made with ground meat, most commonly lamb or beef, along with a variety of aromatic herbs, spices, and a few secret components that differ by area. This combination of flavors creates a taste symphony that tantalizes the mouth.
Keftedes are made by carefully selecting high-quality, lean pork, which is then finely ground to obtain the desired texture. The meat is then generously seasoned with herbs like oregano, thyme, and parsley, infusing the meatballs with an earthy freshness.
A delicate combination of spices, including cumin, coriander, and a touch of cinnamon, is added to enrich the flavor. These aromatic spices combine to create a harmonic harmony of flavors that transports the eater to Greece’s sun-drenched coastlines.
Breadcrumbs soaked in milk or wine are added to the mixture to bind the ingredients together and give a light, fluffy texture. The soft, moist center matches the crispy exterior layer, which is accomplished by gently frying the keftedes to perfection.
Tzatziki, a wonderful blend of Greek yogurt, cucumber, garlic, and a dash of mint, is frequently served alongside keftedes. This creamy, tangy sauce cuts through the richness of the meatballs, producing a flavor symphony on the palate.
Keftedes are more than just a wonderful dish in Greece; they are a tribute to the country’s rich cultural past. These succulent meatballs are frequently served as part of a meze platter with other Greek delights, or as a main dish with a crisp Greek salad and warm pita bread.
1 kg of potatoes
500g of ground beef
4 slices of crustless bread
1 bunch of parsley
- Peel the potatoes, grate them and strain them.
- Add minced meat.
- Add the bread soaked in milk.
- Mix everything together well and knead.
- Add spices and egg.
- Leave the mixture in the refrigerator for about 20 minutes
- Heat the oil and fry the meatballs.