Keftedes with Herby Zingy Chèvre Dip | culture: the word on cheese

Ingredients

• 8 ounces fresh chèvre
• ½ cup sour cream
• ¼ cup extra virgin olive oil
• 2 tablespoons lemon juice (from about 1 lemon)
• 2 teaspoons garlic paste
• 2 teaspoons parsley paste
• ¾ teaspoon cilantro paste
• Salt (to taste (up to ½ teaspoon))
• 2 pounds ground lamb (or a mixture
• of 1 pound ground beef and 1 pound
• ground pork)
• 1 medium red onion (grated)
• ½ cup breadcrumbs
• 1 egg
• 2 tablespoons chopped fresh mint
• 1 tablespoon olive oil
• 1 tablespoon grated Kefalotyri (a salty, Greek-style cheese or Pecorino)
• 1 teaspoon salt
• 1 teaspoon dried oregano
• ¾ teaspoon garlic paste
• ½ teaspoon ground cumin
• ½ teaspoon ground coriander
• ¼ teaspoon white pepper
• 1 cup flour
• 1-2 cups olive or canola oil for cooking