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Meatballs, roughly big ones, κεφτές (keftes), medium sized ones, κεφτέδες (keftedes) and small κεφτεδάκια (keftedakia).

In Cyprus, they tend to be made of ground pork and grated potato, mint and cinnamon while in Greece the typical meatball is made with beef, bread, egg, milk, seasoned with garlic and oregano.

Probably the most popular meatball dish is soutzoukakia, but you can also find them in an avgolemeno soup, yuvarlakia, but there are dozens of versions: baked, fried, barbecued, stuffed in pita bread, along with the tiny ones stuck with a toothpick, as part of a plate of nibbles, or μεζεδάκια (mezedakia) served with drinks

Keftedes also means croquettes, as in kolokythokeftedes or ntomatokeftedes.

Dips, pies, snacks & mezedes

Meats and poultry

Text © Dana Facaros

Image by pixabay free license