| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
Greek |
|
4 |
Servings p |
INGREDIENTS
| 6 |
|
Leeks, very well washed |
| 2 |
lb |
Lean ground beef |
| 4 |
|
Eggs |
| 1 |
t |
Salt |
| 1/2 |
t |
Pepper |
|
|
Matza meal |
|
|
Olive oil |
INSTRUCTIONS
Source: Adapted by Ruth Reingold, from Gilda Angel, Sephardic Holiday
Cooking, Decalogue Books, 1986. Clean leeks, cut into 1/2 inch pieces,
disgarding roots and tough outer leaves. Put in microwave-proof bowl,
and cook in microwave until tender. Mix pulp with beef, 3 eggs, salt,
about 1/4 cup matza meal, and pepper. Beat remaining egg. Dip patties
of beef mixture in egg, then in matza meal. Fry in oil until golden.
Drain on paper towels. Can be served plain or with a tomato sauce.
Posted to JEWISH-FOOD digest V97 #088 by alotzkar@direct.ca (Al) on
Mar 17, 1997
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