Ramadan is just round the corner, but it doesn’t look anything like it this year.
I will definitely miss out on the hustles of the streets and markets here in Bahrain. Everything looks pretty quite this year amid the pandemic. Whatever the situation may be people would certainly celebrate this holy month in their best possible ways.
My suggestion during this time would be your iftars and suhoor
keep it simple, by making sure each meal has a balance of carbs, healthy protein and plenty of color.
Do not go overboard, try and not waste food. Give whatever you can to the needy and that is the true essence of the month.
This Greek influenced recipe is very easy to cook or can be a make ahead and perfect for both suhoor and iftar, for those who are in a rush and for people who have a little bit more time to spend in the kitchen.
Keftedes or keftethakia or keftethes is one of my favourite Greek dishes. These are Greek fried meat balls, usually made from minced meat. The mixture is pre marinated with parsley, mint, oregano, bread and spice. I have made a couple of alterations in this recipe to suit my taste. Here I have also added cumin, chilli flakes and lemon.
Keftethes are popular throughout Greece and also in Cyprus accompanied with yogurt sauce and fresh bread.
700 gm minced lamb
1 large onion roughly chopped
1 bunch fresh parsley ( can be substituted with coriander)
10 mint leaves or 1 tbsp dry mint leaves
3-4 cloves of garlic
1 tsp ground pepper powder
1 tsp cumin powder
2 tsp garam masala
1 tsp chili flakes (optional)
Juice of 1/2 lime
1/2 cup fresh breadcrumbs
1/2 cup olive oil or any other cooking oil
Salt to taste
1) In a food processor or chopper add onion, garlic and parsley and a pulse it to roughly paste. Then add in rest of the ingredients except the breadcrumbs and egg. Pulse it again until all the ingredients are well combined.
Transfer into a deep dish and add the egg and the breadcrumbs. Adjust your salt and spices according to your taste.
2) Wet your hands with water to keep the mixture from sticking to your hands from time to time. Then, take a small amount of the meat mixture, roll it into a finger size long kefted using your hands, set it aside on a big plate. Continue doing this until you use all the hamburger mixture. Then, put the plate with the meatballs in the fridge for one hour, to allow the flavors of all the ingredients to combine.
3) Heat a large pan on medium-high heat, until the oil gets hot.
4) Take the meatballs out of the fridge, put then put them in the pan gently and let them fry until the entire outside is brown on medium heat. Cover with a lid for 2 minutes, then remove the lid and keep turning the kefteds to ensures all are cooked and evenly browned.
Serve with traditional cucumber yogurt sauce and some fresh green salad along with some pita or tortilla or even fresh hot nans.