Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, keftedakia with ouzo. One of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.
Keftedakia with ouzo is one of the most popular of current trending foods in the world. It’s easy, it is quick, it tastes delicious. It’s enjoyed by millions daily. Keftedakia with ouzo is something that I have loved my whole life. They’re nice and they look wonderful.
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.
To begin with this recipe, we must first prepare a few ingredients. You can cook keftedakia with ouzo using 12 ingredients and 3 steps. Here is how you can achieve it.
The ingredients needed to make Keftedakia with ouzo:
- Make ready 1/2 beef and pork ground meat
- Make ready 2 thick slices of bread without the crust
- Make ready 1/4 cup ouzo
- Take 1 medium-sized onion, finely chopped
- Prepare 1/4 cup olive oil
- Get 1 bunch spearmint, finely chopped
- Prepare 1/2 tsp cumin powder
- Make ready 1/2 tsp oregano
- Get 1 egg
- Make ready salt - pepper
- Get flour
- Prepare oil for frying
Keftedakia (Meatballs) recipe: Try this Keftedakia (Meatballs) recipe, or contribute your own. Keftedakia with ouzo. Δημοφιλέστερες Ειδήσεις Sintages Pareas. Ouzo (Greek: ούζο, IPA: [ˈuzo]) is a dry anise-flavoured aperitif that is widely consumed in Greece and Cyprus. It is made from rectified spirits that have undergone a process of distillation and flavoring.
Steps 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.
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. Oktopus, gavros, tzaziki, keftedakia, tirokafteri, oil, wine and more.
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