"Made Yiayia Talou’s keftedes today. Tested them out with a bit of yoghurt in the mixture. I can’t remember where I read it but I remember reading how yogurt or even a bit of milk keeps the keftedes tender and juicy and I’ve been meaning to try it out! I added 2 tablespoons of pot-set Greek yogurt for every kilo. I made two kilos today; took a plate over to my in-laws with some Cypriot style patates tiganites (chips). Oh my Lordy, they were so good. Next time you make keftedes, fry some patates in the same pan - strain the oil after you’ve cooked your keftedes though. Also, this song is my jam. Whenever it comes on, I’ll be on the table doing the tsifteteli 😜 it’s true. I have proof somewhere lol"