Kephtetákia from Flavours of Greece (Penguin Cookery Library): The Definitive Book of Modern and Classic Greek Cooking (page 30) by Rosemary Barron

  • lemon
  • onions
  • Show all ingredients...
  • Serves : 36-48 pieces

  • EYB Comments

    Can substitute ground beef [minced beef] for ground lamb [minced lamb], ground coriander for ground cinnamon, and grated kasseri cheese or grated Parmesan cheese for ground cumin. See recipe for suggested salad accompaniment when serves on a buffet or as a first course.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Fried cheese (Saganáki); Tiny cracked potatoes (Patátes antinaktés)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute ground beef [minced beef] for ground lamb [minced lamb], ground coriander for ground cinnamon, and grated kasseri cheese or grated Parmesan cheese for ground cumin. See recipe for suggested salad accompaniment when serves on a buffet or as a first course.

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