1 bn Leeks
1 1/2 c ;Salted water
2 lb Lean ground beef
4 Eggs; beaten
1 ts Each cumin and turmeric
1 ts Each salt and pepper
2 ts Garlic; finely chopped
1/4 c Dill weed or
2 ts Dried dill weed
1/4 c Sesame seeds
Flour
Olive or vegetable oil
Lemon wedges or
Red wine vinegar
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.
