•   Yellowfin
•   6 tablespoon Soy Sauce 
•   6 tablespoon Rice Vinegar
•   Onion
•   Olive Oil
•   Rice Noodles
•   Rosemary
•   Capers
•   Salt

Olive Studded Keftedes & Orange

For the orange flour dust ...

6 oranges:  thin strips of zest without white pith

All purpose Unbleached flour

Freshly ground Black pepper to taste

For the Keftedes ...

1/2 pound beef ground

1/2 pound pork ground

1 large red onion minced or grated

3 small to medium sized red ripe juicy tomatoes grated

2 tblsp. dried Greek Spearmint herb ( Middle Eastern stores have )

freshly ground black pepper and salt to taste

185 ml. or 3/4 cup whole milk

45 - 60 grams of breadcrumbs of choice as needed ( 1/2 cup )

Pitted green cracked Mediterranean olives: 1 1/2 cups

1 small orange: Julienne orange zest ( 1 1/2 cups )

EVOO Greek preferred,

Method:

Orange Dust

1) Blanch the strips of orange zest several times in boiling water to remove some of the bitterness.

2) Remove and pat dry with paper towel and place in a very low oven for 1 hour to dry out completely

3) Grind in spice grinder

4) Combine with flour and black pepper, set aside.

Meat

5) Combine the meat with the onion in mixing bowl.

6) Add the tomato, mint,salt,pepper and knead well for three minutes.

7) Gently pour in the milk and continue kneading until all is absorbed.

8) Add a few TBsp of breadcrumbs and then add the olives and julienne zest, knead again to combine.

9) Cover the mixing bowl and stand for two to three hours to allow the flavours to meld and the mixture to set up.

To form:

1) Shape the kedtedes in small oval balls or circular if you prefer

2) Roll in the orange dust flour now and sauté in Greek Evoo until golden and cooked through

3) Remove, drain and let rest on paper towelling

4) Serve at room temperature

Pictorial for this will follow tomorrow. But for now this is along the lines of how I think I would like to see them served, obviously orange not lemon.