500 g veal stew meat
250 g pork stew meat
3 slice stale bread (thick slices) crusts, removed
1 onion, finely chopped
1 garlic clove, finely chopped
3 tbsp chopped parsley
1 tsp chopped mint
1 tsp chopped basil
1 medium tomato, peeled, chopped
1 egg
1 tbsp vinegar
1 tsp bicarbonate of soda
1 1/2 tsp salt
1 freshly ground black pepper
1 flour to coat
1 oil for frying
Directions
Serves: 5-6 Cooking time: 8-10 minutes
Finely grind veal and pork, leaving some fat on pork.
Combine meats.
Soak bread in cold water. Squeeze dry and crumble
into a mixing bowl. Add onion, garlic, herbs, tomato,
egg and vinegar; blend in soda, salt and pepper. Add
meat and blend in lightly and thoroughly, using a hand
if necessary. Chill for 1 hour.
Taking about 2 tablespoons of the mixture at a time,
roll into balls. Moisten hands occasionally. Roll
balls in flour and flatten into rounds 5 cm (2 inches)
in diameter. Shallow fry in hot oil for 4-5 minutes
each side. Patties will puff up. Turn carefully with
spatula or tongs. Drain on paper towels and serve
immediately with fried potatoes and vegetables or
salad.
* From: "The Complete Middle East Cookbook" by Tess
Mallos. * ISBN: 1 86302 069 1 * Typed for you by Karen
Mintzias
Servings: 6 servings
Keftethes Apo Ton Pontos (Meat Patties From P Recipe brought to you by Recipe Ideas
Categories: Meat; Stew
The History of Recipes
It is possible to follow the history of written recipes back into history, in fact as far back into recorded history as the ancient Egyptians, and quite possibly further than that. In practice though, sadly, these old records were just simple pictorial instructions for preparing food.
In an interesting twist, the oldest recipe in existence, according to historians are some stone tablets in the Sumerian language which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel `exhilarated, wonderful and blissful`. During the time of the Romans a roman called Apicius created a few documents describing recipes cooked by his fellow Romans. In his publication, Apicius tells us how the roman meals were split into starters, entrees and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius informs us how the ancient Romans used a good variety of spices and herbs, including a few that are still present in modern kitchens like bay, mint and asafoetida. Moving our culinary historical trip onwards, we find a couple of interesting recipe books published in the fourteenth century - one book titled `Forme of Cury`, and another called `Curye on Inglish`. Don`t be fooled by the titles though, they are nothing to do with the indian curry that is served today, but instead recipes for the types of food served to the upper classes. Later on, in the 15th century, people returning from the crusades brought us many foods and spices from Arab cooking, including coriander, parsley, and rosemary. These new culinary innovations was responsible for a surge in books on cooking, the majority of which are kept safe in private libraries. The arrival of TV gave us cooking programs and the demand for the spin-off recipe books. And that brings us to the present day and the invention of the internet, permitting everyone to access thousands of recipes such as those found on this recipe site. |
We hope you enjoy this Keftethes Apo Ton Pontos (Meat Patties From P recipe.
