Comments on: Lamb Keftedes

By: Ren

Ren — Wed, 11 Nov 2009 12:45:50 +0000

It gets toasted along with the cumin and corriander.

Unlike the cassia that we in the US wrongly call cinnamon, true cinnamon (cinnamomum zeylanicum, sweet cinnamon, Ceylon cinnamon) is lighter and sweeter in flavor. It is also very soft (you can crush it between your fingers), so the cut quills mostly cook away.

By: sustainableeats

sustainableeats — Wed, 11 Nov 2009 07:05:57 +0000

Ren,

Not sure how I missed this post earlier. What are the cinnamon nibs. I didn’t see you call for toasting them. You just eat them whole in the recipe?

By: Tuesday Twister « Edible Aria

Tuesday Twister « Edible Aria — Wed, 11 Nov 2009 01:58:44 +0000

[...] Lamb Keftedes A delicious traditional Greek offering of local, pastured lamb, toasted spices and fresh herbs, [...]

By: Ren

Ren — Sun, 08 Nov 2009 01:33:13 +0000

So good. Goat too!

By: Wardeh @ GNOWFGLINS

Wardeh @ GNOWFGLINS — Sun, 08 Nov 2009 01:17:57 +0000

I think my family would really enjoy this. It is about time for us to buy a local lamb… Must hurry!

By: Ren

Ren — Fri, 06 Nov 2009 14:32:24 +0000

Thank you, Diane! Come hungry :-)

By: Diane

Diane — Fri, 06 Nov 2009 13:03:59 +0000

I have never seen such beautiful presentations of such delicious food!!! I honestly start salivating when I visit your blog!! I promise….whenever we visit Texas again, we are going to knock on your door…you’ll know me….I’ll have drool on my chin! :D

By: Ren

Ren — Fri, 06 Nov 2009 05:29:40 +0000

I know! That’s about 1/3 in the picture.

By: Millie

Millie — Fri, 06 Nov 2009 03:07:34 +0000

This looks like a terrific use of a half pound of lamb. I am amazed at how far it stretches.