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Question About Making Keftedes

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kcixcy

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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.
 
kcixcy said:
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.
Click to expand...
Add hamburg, egg and sliced bread to a bowl. Add spearmint and parsley. Mix by hand. Pick up 2 inch balls. Fry in olive oil. That's what Ma did. Simple and simply delicious. :)
 
Jawge said:
Add hamburg, egg and sliced bread to a bowl. Add spearmint and parsley. Mix by hand. Pick up 2 inch balls. Fry in olive oil. That's what Ma did. Simple and simply delicious. :)
Click to expand...
That sounds so good! Very traditional.
 
I would say that we always need spearmint and onions, and sometimes parsley. I use bread or bread crumbs. I have baked them but it isn't the same. To me, they need to be fried.
 
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My Family’s Keftedes Recipe

Keftedes are one of those foods that always remind me of family gatherings. Everyone seems to make them a little differently, but this is the basic version my family has always used.

For about a pound of ground beef, we add one small grated onion, a handful of chopped fresh parsley, a little fresh mint, one egg, breadcrumbs, salt, pepper, oregano, and a small splash of red wine vinegar. Sometimes we add a little grated garlic as well.

The important part is mixing everything well and then letting the mixture sit in the refrigerator for a little while before shaping the keftedes. We make them fairly small, roll them lightly in flour, and fry them in olive oil until browned on the outside and cooked through.

We usually serve them with lemon, potatoes, salad, or tzatziki.

How does your family make keftedes? I’m especially curious about which herbs and seasonings everyone uses. Thought I'd share!

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Do You Put Cinnamon in Your Keftedes?

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Would love to hear how everyone seasons theirs and what you consider essential for really good keftedes.
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