Greek cuisine · Meat & Kebab

Cretan Keftedes with Raki

Cretan meatballs with soaked bread, mint and a splash of pomace brandy, fried crisp in olive oil.

Ingredients · for 4 servings

• 600 g ground lamb
• 150 g day-old white bread
• 2 onions
• 3 tbsp tsipouro (raki, or ouzo)
• 1/2 bunch mint
• 1/2 bunch flat-leaf parsley
• 1 egg
• 1 tsp dried oregano
• 50 g flour
• 1 lemon
• 200 ml oil for frying
• Salt, pepper

Instructions

1. Remove the crust from the white bread, soak in cold water for 5 min. and squeeze out firmly; finely grate the onions and squeeze out their juice too, so the mixture doesn't turn watery.
2. Knead the ground lamb, bread, onions, egg, the finely chopped herbs, oregano, tsipouro, salt and pepper vigorously by hand for 3 min. until the mixture is smooth.
3. Chill the mixture covered for 20 min. so it firms up and is easy to shape.
4. With damp hands, roll into about 20 walnut-sized balls, flatten slightly and coat thinly all over in flour, tapping off any excess.
5. Heat the oil in a pan to medium-high and fry the keftedes in batches for 3–4 min. per side, until dark brown and crisp outside and just cooked through inside.
6. Drain on paper towels and serve warm with lemon wedges as a meze or with potatoes.