Tuesday, October 5, 2010

You say tomatokeftedes, I say tomatokeftedes

Probably the best thing about Greece was the food. It was absolutely incredible. My favorite thing that we ate was tomatokeftedes (or tomato balls) at Tzitzikas kai Mermigas in Athens. I knew as soon as I got home, I was going to have to learn how to make them!

Tomatokeftedes (recipe from Santorini Recipes)
  • 1 ½ cups tomatoes, finely chopped
  • ½ cup scallions, finely chopped
  • 1 tablespoon parsley, finely chopped
  • 2 tablespoon fresh spearmint, finely chopped
  • a pinch of dried crumbled oregano
  • 1 cup plain flour or a little bit more (depending on how juicy the tomatoes are)
  • 1 teaspoon baking powder
  • salt, pepper to taste
  • olive oil for frying

Combine tomatoes, onion and herbs in a bowl. In a separate bowl, mix together flour and baking powder. Add flour mixture to tomato mixture a little at a time, stirring constantly until everything is combined into a mixture firm enough to form little balls.

In a medium frying pan, add enough olive oil to cover the bottom of the pan. Heat oil on medium heat. Place the tomatokeftedes in the frying pan and cook on each side, until golden. Remove tomatokeftedes from the pan and place them on paper towel to absorb the extra olive oil. Serve with lots of tzatziki

Tzatziki (recipe from Greek Food)
  • 3 tbsp. olive oil
  • 1 tbsp. vinegar
  • 2 cloves garlic, minced finely
  • 1/2 tsp. salt
  • 1/4 tsp. white pepper
  • 1 cup greek yogurt, strained
  • 1 cup sour cream
  • 2 cucumbers, peeled, seeded and diced
  • 1 tsp. chopped fresh dill

Combine olive oil, vinegar, garlic, salt, and pepper in a bowl. Mix until well combined. Using a whisk, stir together the yogurt with the sour cream. Add the olive oil mixture to the yogurt mixture and mix well. Add the cucumber and chopped fresh dill. Chill for at least two hours before serving.

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