There are many recipes for keftedes (plural of kefte). Practically every cook has a unique mixture of ingredients. The following is a combination of recipes from Macedonia and Thrace that I developped for my first book The Foods of Greece .
This is my mother’s lemonato, the best I have tasted. Although this dish is commonly cooked at home all over Greece, it is rarely included in cookbooks. American veal is different from ours, in that comes from free range animals and, although very tasty, is tough and requires a special cooking method.
The one-pot meals of the eastern Mediterranean ingeniously combine seasonal vegetables, herbs, and greens with small amounts of meat to create delicious dishes that seem to be designed by a modern nutritionist.
There are many recipes for keftedes (plural of kefte). Practically every cook has a unique mixture of ingredients. The following is a combination of recipes from Macedonia and Thrace that I developped for my first book 
This is my mother’s lemonato, the best I have tasted. Although this dish is commonly cooked at home all over Greece, it is rarely included in cookbooks. American veal is different from ours, in that comes from free range animals and, although very tasty, is tough and requires a special cooking method.
The one-pot meals of the eastern Mediterranean ingeniously combine seasonal vegetables, herbs, and greens with small amounts of meat to create delicious dishes that seem to be designed by a modern nutritionist.
