keftes

Keftes refers to a family of meatball dishes found in Greek, Turkish, and other Mediterranean and Middle Eastern cuisines. In Greek usage, keftes are seasoned ground-meat balls that can be fried, baked, or simmered in sauce, and they are often served as a meze or a main course.

Typical ingredients include ground beef, lamb, or a mix, mixed with finely chopped onion, garlic, parsley, and sometimes mint or oregano. Bindings may involve soaked bread or breadcrumbs and eggs. Seasonings vary by region but commonly include salt, pepper, and spices such as cumin, paprika, or allspice. The mixture is shaped into small balls or oval patties and cooked until browned and cooked through.

Regional variations abound. The Greek version, keftedes, often emphasizes fresh herbs and is frequently fried or baked and served with lemon, yogurt, or tomato sauce. The concept is closely related to Turkish köfte and other kofte varieties across the Middle East and South Asia, with differences in meat mix, herbs, and cooking method reflecting local traditions. The name keftes is generally linked to the Turkish köfte, reflecting historical culinary exchanges in the region.

Serving and cultural role: Keptes appear in a range of settings, from casual tavernas to home kitchens. They may be presented as an appetizer with dips, included in stews or tomato sauces, or served alongside potatoes, rice, or greens.