Cooking Recipe Keftes De Prassa (Leek Meatballs)
Recipe Ingredients
Directions
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.
Gainesville, FL: Triad Publishing Company, Inc., 1984.
Pg. 74. ISBN 0-937404-23-3. Posted by Cathy Harned.