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Image Credit: Cherine
Keftedes Stuffed with Cheese
“Nothing beats the tantalizing smell of melted cheese. Peter suggests we use Kasseri cheese, a Greek cheese made of goat's milk. It has a creamy, sweet and mild taste. It also melts a lot quicker than haloumi and some of the other Greek cheeses. You can however also use haloumi, gouda, feta, or even Gran padano.”
2¼ pounds medium ground beef
2 medium onions, grated
4 slices of bread, soaked in water (or milk), hand squeezed and then crumbled
1 tablespoon fresh garlic, grated
2 eggs (for binding)
1 teaspoon dried oregano
1 tablespoon parsley, chopped
Pinch of cumin
Salt and pepper, to taste
1 inch flat squares of cheese (Vlahotyri or Kasseri)
Combine all the ingredients in a bowl and mix well using your hands.
Form palm-sized patties with your hands.
Squish them into flat patties and reserve in a platter.
Cover with cling-wrap and refrigerate for at least 4 hours.
Before grilling, allow the keftedes to come back to room temperature.
Take your piece of cheese and place it in the middle of one pattie.
Place another pattie on top and press the two patties together to form one larger keftede.
Using your fingers, pinch the entire perimeter of your pattie so that when you grill, the Keftede
will hold together and your cheese will not leak.
Grill on medium-high heat for about 5 minutes a side.
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