Step into the culinary world of Constantinople with our signature dish, Keftedakia Polítika. Originating from the vibrant streets of Constantinople, affectionately known as “Póli” to its Greek residents, this recipe is a testament to the rich cultural tapestry of the city. Following the population exchange between Greece and Turkey post-World War I, many Greeks brought their cherished recipes to their new homeland, shaping what is now known as “politiki kouzína” or cuisine from Constantinople. Let each bite of our Keftedakia Polítika transport you to the bustling markets and aromatic kitchens of this historic city, keeping alive the flavors and memories of a bygone era.
Photos: Nikos Chrisikakis
Meatballs from Constantinople: Keftedakia Polítika
Print RecipeIngredients
- 21.2 oz (600 gr) minced meat
- 7.1 oz (200 gr) cooked rice
- 1.1 oz (30 gr) parsley
- 1.1 oz (30 gr) mint
- 0.1 oz (2-3 gr) ground cumin
- 0.1 oz (2-3 gr) fresh pepper
- 0.2 oz (5 gr) coarse sea salt
- 4 fl oz (125 ml) water
- 1 fl oz (30 ml) extra virgin olive oil
- 5 fl oz (150 ml) cooking oil for frying
- 5.3 oz (1 ⅛ cup) (150 gr) flour
Instructions
- Finely chop the onion, garlic, parsley and mint
- Cook the rice for approximately 15 minutes
- Mix all the ingredients together.
- Leave the meat mixture to marinate in the fridge for approximately 1 hour
- Put the flour on a plate and turn the formed meatballs in it
- Fry the metaballs in oil on all sides for approx. 10 mins
- Remove the meatballs and drain on kitchen paper
For the dip
- 1 Greek yogurt (200 gr)
- 1 tbsp lemon juice
- 2 tbsp olive oil
- 1 pinch of coarse sea salt
- Grated lemon zest to garnish
- Mix all the ingredients together, garnish with grated lemon zest and serve.
TIPS FROM THE CHEF
To obtain keftedakia that are uniform in size, you can proceed as follows:
- Take the minced mixture out of the fridge and lay it out on a kitchen board, about 2 cm high.
- Cut lengthwise with a knife and then again crosswise (see photo) to create squares of the same size.
- Shape the squares into balls. To prevent the mixture from sticking to your hands, moisten your hands with water from time to time
