Name: Leek Balls - Albondigas De Prasa
Ingredients: 1 1/2 kg Leeks; 250 g Ground beef; 1 Egg; Salt; to taste; Pepper; to taste; Flour; for coating; Beaten egg; for coating

Let Him therefore send and do what He will. By His grace, if we are His, we will face it, bow to it, accept it, and give thanks for it. God's Providence is always executed in the ';wisest manner' possible. We are often unable to see and understand the reasons and causes for specific events in our lives, in the lives of others, or in the history of the world. But our lack of understanding does not prevent us from believing God.

Don Fortner

CATEGORY	CUISINE	TAG	YIELD
Meats, Eggs	Turkish		1	Servings

INGREDIENTS

1 1/2	kg	Leeks
250	g	Ground beef
1		Egg
		Salt; to taste
		Pepper; to taste
		Flour; for coating
		Beaten egg; for coating

INSTRUCTIONS

source: a Turkish Sephardic cookbook
Peel the leeks and wash them well. Chop the leeks into small pieces and
boil them. Strain liquid from leeks, then squeeze them to remove any
remaining liquid. Add ground beef, egg, salt, and pepper and mix very well.
Form into balls. Roll the balls in flour and in beaten egg. Deep fry in hot
oil.
Posted to JEWISH-FOOD digest by dsabraham@juno.com (Deena Abraham) on Nov
10, 1998, converted by MM_Buster v2.0l.

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