Keftedes is one of the most popular Greek dishes. Under this name there are balls of minced meat seasoned with herbs, which they owe their interesting taste to. The Greeks also have several other uses for minced meat, but this recipe is the most basic and popular way. What's more, on the basis of it you can also prepare a dish Keftedes me Saltsa Domata and Keftedakia Giouvetsi.
Keftedes can be made either from beef, lamb or from a mixture of these meats. If these patties are grilled with a smoky taste, fried in a pan will be more juicy. A great supplement for them are tzatziki or fried potatoes. Some serve them with pita bread and a salad.
1. The bread should be soaked in water and drained from its excess. In the bowl, mix meat, onions, eggs, bread, garlic, herbs and spices. There should be a dense mass, which we put into the fridge for about an hour.
2. From the mass, form small patties and coat them in flour.
3. Fry in olive oil to remove brown, then drain off the excess of oil on paper towels.
4. We serve hot.
When in Greece, however, it is worth abandoning your personal prejudices about food and be surprised by the different cuisine and combinations of flavors. A good example of such an unusual dish that may appear on our plate in Crete is Μοσχάρι Κοκκινιστό (moshari kokkinisto), i.e. beef stewed in tomato sauce with a hint of cinnamon.
To prepare this dish, we can use keftedes meat patties prepared the day before or also to make them up to date. This simple variety of herb-flavored chops in aromatic sauce is very tasty, so I strongly encourage you to try them. They taste great with ordinary bread, rice or orzo type pasta. Keftedes in tomato sauce can withstand reheating very well, so you can prepare more.