| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Eggs, Grains |
|
Beef, Harned 1994, Herbs, Sephardic, Vegetables |
6 |
Servings |
INGREDIENTS
| 1 |
|
Leeks |
| 1 1/2 |
c |
Salted water |
| 2 |
lb |
Lean ground beef |
| 4 |
|
Eggs, beaten |
| 1 |
t |
Each cumin and turmeric |
| 1 |
t |
Each salt and pepper |
| 2 |
t |
Garlic, finely chopped |
| 1/4 |
c |
Dill weed or |
| 2 |
t |
Dried dill weed |
| 1/4 |
c |
Sesame seeds |
|
|
Flour |
|
|
Olive or vegetable oil |
|
|
Lemon wedges or |
|
|
Red wine vinegar |
INSTRUCTIONS
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
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