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Greek Food
Recipes - Keftedes (Meat Balls)
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 1 kilo (2-lbs. 4 oz) minced beef
2 onions, grated
2 eggs
1 teacup olive oil
2-3 slices bread
2 tablespoons chopped parsley
1 clove garlic
Salt, pepper
Oil for frying
Some flour
3 teacup tomato sauce
Greek Keftedes (Greek Meat Balls)
Place the minced meat in a bowl and add the
eggs, the parsley, the garlic and the grated onions. Soak the bread and squeeze excess
moisture. Add it to the meat mixture along with salt and pepper. Mix all the ingredients
well. Make small round shapes and flatten them by hand until they are about one
centimetre
thick.
Coat the meatballs lightly with flour and
fry them in very hot oil.
Optionally, prepare the meatballs with
tomato sauce, as follows:
Place the fried meatballs in a pan with the prepared tomato sauce. Allow them to cook for
about 15 minutes over a medium fire. Serve the meatballs hot, garnished with fried
potatoes or rice..
Above recipe will give 5-6 servings
Greek Olives & Greek Olive Oil
Olive oil is classified according as its
oleic acidity (fatty acid content), the most important element in
determining its grade, and to its flavour, colour and aroma. The European
Union has defined a specific 30 word vocabulary for the "formal organoleptic
assessment and grading of olive oil", which includes such terms as grass
(flavour that's reminiscent of freshly mown grass) and positive astringent
(the complex drying sensation produced in the mouth by tannins). As with
wines, some people will argue persuasively that the oil from no two groves
tastes alike.
Extra Virgin Olive Oil is derived
from the first cold pressing of olives without refining. It has an oleic
acidity level of less than 1%. Greece's ideal climate contributes most
favourably to the superiority of its olive oil: richer, fruitier flavour,
intense aroma and distinctive green colour. Extra virgin is produced in four
styles: regular extra virgin olive oil, organic extra virgin, protected
designation of origin (PDO) and protected geographical indication (PGI). One
reason extra virgin olive oil is so highly regarded is because it offers an
almost infinite variety of flavours and aromas. It includes no additives and
even in harvest and processing is hardly interfered with. Its fruity taste
and complex aroma seem to have almost universal appeal. Its light and
delicate consistency make it perfect for dressings. Frying is generally not
recommended for extra virgin. It is rich in volatile compounds that high
heat will cause to evaporate and you'll lose many of the oil's subtler
qualities. Also, the action may perfume your kitchen.
Virgin Olive Oil also comes from
the first pressing without refining, but virgin olive oil may have an
acidity level of up to 2%. Although its flavour intensity can vary, virgin
olive oil is milder than extra virgin.
Olive Oil has an acidity level of
no more than 1.5%. At the initial pressing it will be much higher than that,
but the level is brought down to its legal limit by blending the refined oil
with premium quality extra virgin olive oil. Milder in taste and colour,
olive oil is the preferred medium for frying or for flavouring delicate
foods that may be overwhelmed by the richness of extra virgin oil.
Greek
Food Recipes
Greek Salads
Greek Salad
Melitzanosalata
Greek Starters
Saganaki with Cheese
Saganaki Shrimps
Spinach pie Chicken soup
Tzatziki Keftedes
Greek Specialties
Fasolada
Magiritsa Stifado
Moussaka
Chicken with Noodles
Meat Pie Pastitsio
Stuffed Tomatoes
Dolmades
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