Hey everyone, it is John, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, keftedakia with ouzo. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.
Keftedakia with ouzo. Δημοφιλέστερες Ειδήσεις Sintages Pareas. Keftedakia with ouzo. Κινόα με μανιτάρια, κοτόπουλο και μπαχαρικά. Τυρομπαλάκια για φίλους. Add the ouzo, mix and set aside.
Keftedakia with ouzo is one of the most well liked of recent trending foods on earth. It is easy, it’s quick, it tastes yummy. It is appreciated by millions every day. Keftedakia with ouzo is something which I’ve loved my whole life. They’re nice and they look wonderful.
To get started with this particular recipe, we have to prepare a few components. You can have keftedakia with ouzo using 12 ingredients and 3 steps. Here is how you cook it.
The ingredients needed to make Keftedakia with ouzo:
- Get 1/2 beef and pork ground meat
- Get 2 thick slices of bread without the crust
- Get 1/4 cup ouzo
- Make ready 1 medium-sized onion, finely chopped
- Get 1/4 cup olive oil
- Take 1 bunch spearmint, finely chopped
- Take 1/2 tsp cumin powder
- Get 1/2 tsp oregano
- Get 1 egg
- Get salt - pepper
- Make ready flour
- Make ready oil for frying
Ouzo, the Greek traditional anise flavored aperitif goes well with them, as well as beer and freshly What really differentiates keftedakia from other nations' meatballs is the wide range of spices used in. Keftedakia (small meatballs) - The classic Greek meatballs are called Keftedes and Keftedakia are a They can be eaten as a snack, as a meze with ouzo and/or beer or just as part of a buffet meal. Ouzo is a delightful anise-flavored spirit with a licorice taste that goes down easily, but be careful because it's a potent drink. In the bottle, ouzo is a clear liquid, but once ice cubes or water are added.
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.
View allAll Photos Tagged keftedakia. keftedakia by George Gavathas. Oktopus, gavros, tzaziki, keftedakia, tirokafteri, oil, wine and more. 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. Keftedakia (Meatballs) recipe: Try this Keftedakia (Meatballs) recipe, or contribute your own.
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