Keftethakia

Keftethakia

Cocktail meatballs

By
From
The Complete Middle Eastern Cookbook
Photographer
Alan Benson

Ingredients

Quantity Ingredient
Keftethes, see recipe for ingredients and method

Method

  1. Following the recipe for keftethes, substitute 1 tablespoon ouzo for the lemon juice.
  2. Shape the meatballs to the size of small walnuts, coat with flour and deep-fry in hot oil, a few at a time. Drain and serve hot or cold as an appetiser. Garnish with lemon wedges and parsley and supply cocktail sticks for your guests’ convenience.
Tags:
The Complete Middle Eastern Cookbook
Tess
Mallos
Middle Eastern
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