| 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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