the appetizer:

Greece is a meeting place between East and West, its cuisine mixing classical Mediterranean cooking with "oriental" influences from the Middle East. Greek food remains true to its roots, like ancient philosopher Epicurus' dictum to "live well and enjoy the simple things in life."



Meatballs (Keftedakia)

2 slices bread, trimmed
1/4 cup ouzo
2 tablespoons olive oil
1 small onion, diced
1 pound ground beef
1 egg
1 tablespoon chopped fresh mint
1 clove garlic, minced
1/2 teaspoon dried oregano
Black pepper
1 cup flour
1/4 cup oil

Soak the bread in the ouzo for 5 minutes. Meanwhile, in a large, heavy skillet, heat 2 tablespoons olive oil and saute the onions for 5 minutes over medium-low heat. Remove with a slotted spoon and place in a large bowl. Add the ground beef, egg, mint, garlic, and oregano. Season with black pepper. Mix well.

Shape meat mixture into 1-inch balls. Roll the balls in the flour lightly. Refrigerate for about 1 hour.

Add 1/4 cup of oil to the skillet and heat over high heat. Cook one layer of meatballs for 8 to 10 minutes, browning on all sides. Transfer the meatballs to a platter and repeat.



Greek Cookbooks