Lamb keftethes

Lamb keftethes

By
From
A la Grecque
Serves
4
Photographer
Mark Roper

Keftethes are one of the most popular summer dishes in Greece and right through the Middle East, where they are known as köfte. In Greece keftethes are usually made from minced beef, as lamb is often expensive. At A La Grecque we always use lamb, which is readily available, and because I think it has a sweeter flavour and makes for a tastier dish. The mince should not be too lean. So much the better if there is a little fat in the mix; it will keep the keftethes moist on the barbecue.

Serve with saffron pilaf or tomato, basil and black olive salad.

Ingredients

Quantity Ingredient
1kg lamb mince
2 onions, grated
3 garlic cloves, finely chopped
2 eggs
1 cup parsley, chopped
1/2 cup mint, chopped
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon fresh chilli, minced
1 teaspoon salt
1/2 teaspoon ground black pepper
1 cup breadcrumbs
1 tablespoon ouzo
125ml extra virgin olive oil

Method

  1. Combine all the ingredients in a large mixing bowl and use your hands to knead everything together well. Leave the mixture for 30 minutes at room temperature to allow the flavours to develop.
  2. Preheat a barbecue or chargrill to high. With wet hands, form the mixture into 16 oval-shaped portions. Cook for about 15 minutes, turning once or twice so the surface of the keftethes become crisp and brown.
Tags:
Greek
Greece
European
Mediterranean
SBS
Grecque
Grecque
Pam
Talimanidis
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