I have been trying to develop an intuitive feel for Greek cooking. One of the dishes I have been trying to test these principals on is keftedes. I have made them a few different ways ... First of all, sometimes I use different meats or different combinations of meats. I have used beef, pork, lamb, and combinations of these. I am the same way with herbs used in the mix - sometimes I use spearmint, parsley, oregano, I tried dill once (didn't like it).
I have done so much experimenting that I have lost sight ... what are Greek keftedes really? Talking with people, I realize that the recipes differ greatly depending on the family.
I have done so much experimenting that I have lost sight ... what are Greek keftedes really? Talking with people, I realize that the recipes differ greatly depending on the family.