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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