1 bunch leeks
1 1/2 cup ; salted water
2 lb lean ground beef
4 eggs, beaten
1 tsp each cumin and turmeric
1 tsp each salt and pepper
2 tsp garlic, finely chopped
1/4 cup dill weed or
2 tsp dried dill weed
1/4 cup sesame seeds
1 flour
1 olive or vegetable oil
1 lemon wedges or
1 red wine vinegar
A Recipe for
Keftes De Prassa (Leek Meatballs)
Food Tip |
All happiness depends on a leisurely breakfast. |
| John Gunther |
Since Eve ate the apple, much depends on dinner. |
| Lord Byron |
This Recipe for Keftes De Prassa (Leek Meatballs) is one of thousands in the Recipes-to-go Meat Cookbook.
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When women are depressed, they either eat or go shopping. Men invade another country. It's a whole different way of thinking. |
| Elaine Boosler |
When women are depressed, they either eat or go shopping. Men invade another country. It's a whole different way of thinking. |
| Elaine Boosler |
This is a recipe for Keftes De Prassa (Leek Meatballs) from the recipe cookbook of Recipes-to-go (Meat)
Hunger: One of the few cravings that cannot be appeased with another solution. |
| Irwin Van Grove |
What my mother believed about cooking is that if you worked hard and prospered, someone else would do it for you. |
| Nora Ephron |
Food Tip |
The hard part about being a bartender is figuring out who is drunk and who is just stupid. |
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If we're not willing to settle for junk living, we certainly shouldn't settle for junk food. |
| Sally Edwards |
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.
Serves: 6
Keftes De Prassa (Leek Meatballs) Recipe brought to you by Recipes To-Go