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Keftes De Prassa (Leek Meatballs) Categories: vegetables, beef, herbs, harned 1994, sephardic 1 bunch leeks 1 1/2 cup ; salted water 2 lb lean ground beef 4 eggs; beaten 1 teaspoon each cumin and turmeric 1 teaspoon each salt and pepper 2 teaspoon garlic; finely chopped 1/4 cup dill weed or 2 teaspoon dried dill weed 1/4 cup sesame seeds 1 flour 1 olive or vegetable oil 1 lemon wedges or 1 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. Yield: 6 servings |
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