Keftedes With Trahana Recipes

Steps:

• In a small saucepan, warm milk over medium heat. Stir in trahana, season with salt and pepper, and bring to a simmer. Remove from heat and let stand until all liquid is absorbed and trahana is soft, 2 to 3 minutes. Allow to cool.
• Place a sauté pan over medium heat. Add 2 tablespoons olive oil and the onions, and cook until translucent, about 5 minutes. Add garlic and cook for one minute. Add zucchini, cook until soft, about 2 minutes. Remove from heat and cool.
• In a large mixing bowl, combine ground beef, lamb, and vegetable mixture. Add softened trahana and remaining ingredients except bread crumbs. Add the bread crumbs a little at a time. Mixture should be moist but not wet. Form into small meatballs.
• In a large heavy-bottomed sauté pan over medium heat, heat remaining oil (more, if needed); do not let it smoke. Gently drop meatballs into hot oil. Turn occasionally, until browned on all sides, about 5 minutes. Transfer to a baking sheet lined with paper towels. Serve with tzatziki and a salad.

Steps:

• Break the baguettes into pieces, then grind the baguettes into crumbs in a food processor. Add the onions and parsley and mix again.
• Whisk all the eggs in a bowl. Add the pomace oil, salt, pepper and 1/8 cup water to the eggs. Add to the food processor, then turn on to low speed for 3 minutes. Mix this mixture and the garlic into the beef by hand in a bowl. Form into 2-ounce meatballs.
• Bring oil to 375 degrees F in a deep-fryer.
• Dredge the meatballs in flour and deep-fry for 5 1/2 minutes.

Steps:

• 1. In a small saucepan, warm milk over medium heat. Stir in trahana, season with salt and pepper, and bring to a simmer. Remove from heat and let stand until all liquid is absorbed and trahana is soft, 2 to 3 minutes. Allow to cool. 2. Place a saute pan over medium heat. Add 2 tablespoons olive oil and the onions, and cook until translucent, about 5 minutes. Add garlic and cook for one minute. Add zucchini, cook until soft, about 2 minutes. Remove from heat and cool. 3. In a large mixing bowl, combine ground beef, lamb, and vegetable mixture. Add softened trahana and remaining ingredients except bread crumbs. Add the bread crumbs a little at a time. Mixture should be moist but not wet. Form into small meatballs. 4. In a large heavy-bottomed saute pan over medium heat, heat remaining oil (more, if needed); do not let it smoke. Gently drop meatballs into hot oil. Turn occasionally, until browned on all sides, about 5 minutes. Transfer to a baking sheet lined with paper towels. Serve with tzatziki and a salad.