Parmesan “keftedakia” surprise..

Hi everyone! Today i’m sharing with you a recipe me and Nikos prepared last week for the  international Parmiggiano Reggiano culinary contest! Check here our recipe and upload yours until July 18th!

To take part, recreate a typical dish from your culinary culture using Parmigiano Reggiano, the King of Cheeses, and then share your recipe! The best 30 recipes, judged and selected by a panel of chefs, will be published in the first Parmigiano Reggiano CrossCooKing recipe book. There will also be a special surprise for the most interesting interpretation!


Kofta, in Greek κεφτές (keftés), is an Azerbijanian, Balkan, Indian, Iranian, Middle Eastern, and Turkish meatball or meatloaf. In the simplest form, koftas consist of balls of minced or ground meat—usually beef or lamb—mixed with spices and/or onions. In India, Turkey and Iran, koftas are usually made of lamb, beef, mutton or chicken, whereas Greek and Cypriot varieties are usually made of beef, veal, pork or mixtures of them. In Greek cuisine they are usually fried and eaten with tzatziki or yogurt.



  • 500g minced beef or a mixture of minced beef and pork
  • 3 slices of stale bread without crust
  • 1 medium onion
  • 2 tablespoons wine vinegar
  • 1 egg finely chopped fresh oregano, fresh mint leaves, and parsley
  • salt and pepper
  • Yogurt seasoned with paprika and lemon zest


Put the bread in bowl and drizzle with vinegar. Add the rest of the ingredients along with the minced meat and the herbs. Preferably grate the onions over the mixture so it gets infused by their juice. Season with salt and pepper. Scrunch and mix up well, then cover and place in the fridge to bind for at least 30 minutes. Remember: the more the mixture remains in the fridge the more aromatic the meatballs become. Divide the meat mixture in small pieces. Mould and pat each piece into comparatively flat meatballs, wetting your fingertips in water every now and then. Add a piece of parmesan cheese in the middle and wrap it. Dust them with flour, shaking the excess away, and stir-fry in olive oil. Dip the meatballs in the yogurt sauce. Buon appetito!








photos © chrysoula papagianni

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