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Title: Nogada (Keftika) (Meatballs in Walnut Sauce)
Categories: Meat Jewish Israel Greek
Yield: 6 Servings
| MEATBALLS | ||
| 1 | lb | Ground veal |
| 2 | sl | (abt 2/3 c) Italian-style bread, well moistened & squeezed d |
| 1 | sm | (1/3 c) onion, grated |
| 1/4 | c | Flat-leaf parsley, chopped |
| 1 | ts | Salt, or to taste |
| 1/4 | ts | Pepper |
| 1/8 | ts | Ground allspice |
| 1 | Egg, beaten | |
| 1 | c | Water |
| 1 | ts | Lemon juice |
| SAUCE----------------------------------- water | ||
| 2 | tb | Flat-leaf parsley, chopped |
| 1/4 | c | Walnuts, coarsely chopped |
| 1 | tb | Bread crumbs salt |
There are not many beef dishes in a country that emphasizes lamb. This Jewish preparation is from Salonika, which was center of Jewish life in Greece from fifteenth century until World War II.
1. Mix all ingreds for meatballs together except for water and lemon juice. Prepare meatballs 1-1/2 inches in diameter.
2. Bring water and lemon juice to a boil in a pan. Add the meatballs one at a time and simmer them over low heat for 20 mins. Remove balls and set aside. Pour pan liquid into a heatproof measuring cup.
3. Add enough addition water to measuring cup to bring liquid up to 1 c. Pour liquid into pan & bring a simmer over low heat. Add parsley, walnuts, bread crumbs, & salt to taste. Cook for 5 mins to allow bread crumbs to thicken sauce. Add meatballs & cook for 5 mins more. Serve warm. Serves 6 w/other Sephardic dishes.
Recipe: "Sephardic Cooking" by Copeland Mark -- 600 Recipes Created in Exotic Sephardic Kitchens from Morocco to India -- C. 1992 Published by Donald I. Fine, Inc., New York, N.Y. D. Pileggi
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