Recipe - Keftes De Prassa (Leek Meatballs)

1 bn Leeks
1 One half cup ;Salted water
2 pound Lean ground beef
4 Eggs; beaten
1 teaspoon Each cumin and turmeric
1 teaspoon Each salt and pepper
2 teaspoon Garlic; finely chopped
One fourth cup Dill weed or
2 teaspoon Dried dill weed
One fourth cup 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 0937404233. Posted by Cathy Harned.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini