Keftes De Prassa (Leek Meatballs)

Title:
Keftes De Prassa (Leek Meatballs)

Yield:
6 Servings

Categories:
Beef,
Herbs,
Sephardic,
Vegetables




Ingredients:





     1 bn Leeks


 1 1/2 c  ;Salted water


     2 lb Lean ground beef


     4    Eggs; beaten


     1 ts Each cumin and turmeric


     1 ts Each salt and pepper


     2 ts Garlic; finely chopped


   1/4 c  Dill weed or


     2 ts Dried dill weed


   1/4 c  Sesame seeds


          Flour


          Olive or vegetable oil


          Lemon wedges or


          Red wine vinegar






 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.


 


 Yield: 6 to 8 servings.


 


 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. Gainesville, FL: Triad Publishing Company,


 Inc., 1984. Pg. 74. ISBN 0-937404-23-3. Posted by Cathy Harned.


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini