Glossary K
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Kedma refers to the Yemeni traditional type of bread which contains different grains and is eaten with raw fresh vegetables.
Kefalotyri refers to a tangy hard cheese from Greece that is made from sheep and goat's milk. Kefalotyri has a tangy flavor and a sharp aroma that is somewhat similar to Italian Pecorino, and has a pale, golden yellow color. Saltier and harder than Kasseri cheese, Kefalotyri is generally served grated over cooked dishes.
If not available, Kefalotyri can be subsituted by Parmesan or Romano cheese
Deutsch: Kefir / Español: Kéfir / Português: Kefir / Français: Kéfir / Italiano: Kefir
Kefir is a fermented milk drink similar to a thin yogurt, originating from the Caucasus Mountains. It is made by adding kefir grains to milk; these grains are a yeast/bacterial fermentation starter that metabolizes the sugars in milk to produce a slightly acidic, carbonated, and mildly alcoholic beverage.
Keftedes is the Greek dish of "Meatballs" which is cooked with herbs and onions.
They can be served as a main course with salad, chips and rice or for parties and the traditional meze. When used for parties or meze they are called Keftedakia (the 'akia' means small).
There are many variations of these mouthwatering meatballs. Some are cooked using breadcrumbs, some with grated potatoes and others use a mixture of both breadcrunbs and grated potatoes. There are many variations of Greek Keftedes, such as Keftedes with cheese, Keftedes with Tomatoes, Fried Keftedes (Keftedes Tiganites).
Keftedes is also a well-known dish in Cyprus.