Keftes De Prassa (Leek Meatballs)

Recipe Ingredients

1		Leeks
1 1/2 cups	355ml	Salted water
2 lbs	908g / 32oz	Lean ground beef
4		Eggs - beaten
1 teaspoon	5ml	Cumin and turmeric
1 teaspoon	5ml	Salt and pepper
2 teaspoons	10ml	Garlic - finely chopped
1/4 cup	59ml	Dill weed or
2 teaspoons	10ml	Dried dill weed
1/4 cup	27g / 1oz	Sesame seeds
		Flour
		Olive or vegetable oil
		Lemon wedges or
		Red wine vinegar

Recipe Instructions

Cut off roots from bulb end of leeks. Remove tough outer leaves and trim off tops. Slice lengthwise and wash thoroughly under running water. Slice into 1/2" pieces. Bring salted water to a boil, add leeks, and simmer 10 minutes or until leeks are tender. Drain in a colander and squeeze all water from leeks.

Combine remaining ingredients (except flour and oil), add leeks, and blend gently. Shape into meatballs and roll in flour. Flatten meatballs a little and fry in 1/4" oil until brown on both sides. Add more oil to pan when necessary. Serve with lemon wedges or red wine vinegar.

Variations: Substitute 5 cups finely chopped parsley or scallions for the leeks. The beef mixture can be shaped into finger rolls, stuffed with cooked rice, and fried in olive or sesame oil. Or barbecue the meatballs after coating them with flour.

From "From My Grandmother's Kitchen: A Sephardic Cookbook" by Viviane Alchech Miner with Linda Krinn.

Source:
Evelyn cup Leeper

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