Hey everyone, it is John, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, keftedakia with ouzo. One of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.
Keftedakia with Ouzo (Greek meat balls with a small twist). Squeeze the bread dry (discard the ouzo) and add the bread to the onions. Add the ground beef, egg, mint, garlic, oregano, salt, pepper, and knead vigorously with your hands, then beat with a wooden.
Keftedakia with ouzo is one of the most favored of recent trending meals in the world. It’s easy, it is quick, it tastes yummy. It’s appreciated by millions daily. They are nice and they look fantastic. Keftedakia with ouzo is something that I have loved my entire life.
To begin with this recipe, we must first prepare a few components. You can cook keftedakia with ouzo using 12 ingredients and 3 steps. Here is how you cook that.
The ingredients needed to make Keftedakia with ouzo:
- Make ready 1/2 beef and pork ground meat
- Prepare 2 thick slices of bread without the crust
- Prepare 1/4 cup ouzo
- Take 1 medium-sized onion, finely chopped
- Make ready 1/4 cup olive oil
- Make ready 1 bunch spearmint, finely chopped
- Prepare 1/2 tsp cumin powder
- Take 1/2 tsp oregano
- Get 1 egg
- Make ready salt - pepper
- Take flour
- Get oil for frying
Keftedakia with ouzo. Δημοφιλέστερες Ειδήσεις Sintages Pareas. Keftedakia with ouzo. Κινόα με μανιτάρια, κοτόπουλο και μπαχαρικά. Τυρομπαλάκια για φίλους. How To Make Keftedes (Keftedakia) - Traditional Greek Meatball Recipe. Ouzo (Greek: ούζο, IPA: [ˈuzo]) is a dry anise-flavoured aperitif that is widely consumed in Greece and Cyprus.
Instructions to make Keftedakia with ouzo:
- Soak the bread in the ouzo using a bowl and then strain it without drying it completely.
- Place the ground meat, the oinion, the olive oil, the spearmint, the cumin powder, the oregano, the egg, the salt and pepper as well as the bread into a large bowl and knead with your hands. The secret lies in kneading the mixture as long as possible so that the meatballs get fluffy and juicy.
- Set aside the mixture to rest for 1/2 hour in the fridge and then form small meatballs like small bites. Coat them in flour, shake off the excess flour and fry in hot oil that almost covers them by turning them so that they get golden brown on all sides. Strain on kitchen paper. You can serve them hot as well as cold.
It is made from rectified spirits that have undergone a process of distillation and flavoring. Its taste is similar to other anise liquors like rakı, arak, pastis and sambuca. Keftedes or else Keftedakia (smaller Keftedes) are the Greek meatballs. Photo and text by Panos Diotis and Mirella Kaloglou. View allAll Photos Tagged keftedakia. keftedakia by George Gavathas.
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