Karen Mintzias
      1 lb Lean beef or veal, ground

      1 md Onion; grated

      1    Garlic clove; crushed

      2 sl Bread; crusts removed

      1    Egg; lightly beaten

      3 tb Parsley; (minced)

      2    Mint sprigs; chopped

    1/2 ts Ground allspice*

      1 tb Dry red wine

      2 tb Water (more if necessary)

           Salt & freshly ground pepper
           All-purpose flour
           Oil for frying
  *Note: Bread slices should be soaked in water, then squeezed dry.  *Ground
  cinnamon or corriander may be substituted for allspice if desired. In a
  large bowl, combine the ground meat with the onion, garlic, bread, egg
  parsley, mint, spice, and wine and knead for 2 minutes.  The mixture should
  be soft; add a few tablespoons of water if necessary.  Season with salt and
  pepper to taste, then cover and refrigerate for at least 1 hour. Pinch off
  small pieces the size of walnuts or smaller and roll into balls between
  your palms, then dredge lightly in flour.  Heat the oil in a frying pan to
  the smoking point, slip in the keftedes, and fry until crisp, turning
  constantly with tongs.  Remove with slotted spoon and drain on absorbent
  paper. From: "The Food of Greece" by Vilma Liacouras Chantiles, Avenel
  Books, New York.
  Typed for you by Karen Mintzias