Keftedes

Keftedes are a traditional Greek dish, often served as a meze. They are usually made from ground meat, such as beef, pork, or lamb, mixed with herbs, spices, and sometimes bread crumbs. The mixture is then shaped into small balls or patties and fried until golden brown. Keftedes are often served with tzatziki, a yogurt-based sauce, or a simple tomato sauce.

History

The origin of keftedes is believed to be in the Middle East, from where it spread to Greece and other parts of the Mediterranean. The dish has been a part of Greek cuisine for centuries and is a staple in many Greek households.

Preparation

The preparation of keftedes involves several steps. First, the meat is ground and mixed with herbs and spices, such as oregano, mint, and garlic. Bread crumbs are often added to the mixture to help bind the ingredients together. Some recipes also include a small amount of onion or leek for additional flavor.

Once the mixture is well combined, it is shaped into small balls or patties. These are then fried in olive oil until they are golden brown and crispy on the outside, but still juicy on the inside.

Serving

Keftedes are typically served as a meze, or appetizer, often alongside other traditional Greek dishes such as dolmades (stuffed grape leaves) and spanakopita (spinach pie). They can also be served as a main course, usually with a side of rice or potatoes.

In addition to tzatziki or tomato sauce, keftedes are often garnished with a sprinkle of fresh parsley or a squeeze of lemon juice.

Variations

There are many variations of keftedes throughout Greece and the Mediterranean. Some versions use different types of meat, such as chicken or fish, while others include additional ingredients like feta cheese or olives. There are also vegetarian versions of keftedes made with lentils or chickpeas.