MMMMM----- Recipe via Meal-Master (tm) v8.02
  
       Title: Keftes de Prassa (Leek Meatballs)
  Categories: Beef, Harned 1994, Herb/spice, Sephardic, Vegetables
       Yield: 6 servings
  
       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.
  
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