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A Fistful of Lentils: Syrian-Jewish Recipes from Grandma Fritzie's Kitchen, Jennifer Felicia Abadi, Harvard Common Press The New Jewish Holiday Cookbook, Gloria Kaufer Greene, Crown, 1999 Sephardic Flavors: Jewish Cooking of the Mediterranean, Joyce Goldstein and Beatriz Da Costa, Chronicle Books, 2000
The ancient Roman cookbook Apicius included many meatball-type recipes. [11] The first appearance of recipes for kofta are in the earliest Arab cookbooks. [12] [9] The earliest recipes are for large ground lamb meatballs triple-glazed in a mixture of saffron and egg yolk. [12]
Smyrna meatballs, known as soutzoukakia Smyrneika (Greek: σουτζουκάκια σμυρναίικα) or İzmir köfte , is a Greek and Turkish dish of spicy oblong meatballs with cumin and garlic served in tomato sauce. This dish was brought to Greece by refugees from Asia Minor. [1] [2]
Health. Home & Garden
These bite-sized meatballs are a children’s perennial party favorite. Keftedes are prepared by mixing pork, veal or lamb mince and finely grated onion with dampened stale bread, scented with ...
In a blender, puree the oil, onion, garlic, dill, lemon juice, zest and oregano. In a baking dish, pour the marinade over the lamb and turn to coat.
Cocktail Meatballs. Cranberry sauce, BBQ sauce, sweet chili sauce, and Worcestershire sauce combine to make the incredible sauce for these meatballs. It's sweet, smoky, and salty, and your ...
Greek cuisine is the cuisine of Greece and the Greek diaspora. [1] In common with many other cuisines of the Mediterranean, it is founded on the triad of wheat, olive oil, and wine. [2] It uses vegetables, olive oil, grains, fish, and meat, including pork, poultry, veal and beef, lamb, rabbit, and goat.