Keftes

Keftes is a traditional dish originating from the Mediterranean and Middle Eastern regions. The term 'Keftes' is derived from the Persian word 'Kufta', which means 'to grind', referring to the ground meat used in the dish. The dish is popular in various countries, including Greece, Turkey, Israel, and Lebanon, each with their unique variations.

Ingredients and Preparation

The primary ingredient in Keftes is typically ground meat, such as beef, lamb, or chicken. However, vegetarian versions using lentils, chickpeas, or potatoes are also common. The meat or vegetables are mixed with a variety of spices, including parsley, mint, garlic, and onion, and often combined with breadcrumbs or rice to help bind the mixture together.

The mixture is then shaped into small balls or patties and either fried, baked, or grilled. Keftes are often served with a side of yogurt, tahini, or a simple tomato sauce. In some regions, they are also served with pita bread or as part of a mezze platter.

Variations

There are numerous regional variations of Keftes. In Greece, they are often made with a mixture of meats and served with tzatziki sauce. In Israel, they are typically made with ground beef or lamb and served with tahini sauce. In Lebanon, they are often made with potatoes or fish and served with a spicy tomato sauce.

Cultural Significance

Keftes hold a significant place in the culinary traditions of the Mediterranean and Middle East. They are often served at family gatherings, festive occasions, and are a staple in many restaurants and street food stalls in these regions.

See Also

• Kofta
• Falafel
• Meatball
• Mediterranean cuisine
• Middle Eastern cuisine

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