Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

Karen Mintzias 2 Mint sprigs; chopped
1 lb Lean beef or veal, ground 1/2 ts Ground allspice*
1 md Onion; grated 1 tb Dry red wine
1 Garlic clove; crushed 2 tb Water (more if necessary)
2 sl Bread; crusts removed Salt freshly ground pepper
1 Egg; lightly beaten All-purpose flour
3 tb Parsley; (minced) 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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