Keftes De Prassa (Leek Meatballs)
Yield
6 servingsPrep
30 minCook
20 minReady
50 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | bunch |
leeks
|
*
|
| 1 ½ | cups |
water
salted |
|
| 2 | pounds |
ground beef, lean
|
|
| 4 | large |
eggs
beaten |
|
| 1 | teaspoon |
cumin
|
|
| 1 | teaspoon |
turmeric
|
|
| 1 | teaspoon |
salt
|
|
| 1 | teaspoon |
black pepper
|
|
| 2 | teaspoons |
garlic
finely chopped |
|
| ¼ | cup |
dill weed
or 2 teaspoons dried dill weed |
*
|
| ¼ | cup |
sesame seeds
|
|
| 1 | x |
all-purpose flour
|
*
|
| 1x | Olive |
olive oil
or vegetable oil |
*
|
| 1 | wedges |
lemon
or red wine vinegar |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | bunch |
leeks
|
*
|
| 355 | ml |
water
salted |
|
| 907.2 | g |
ground beef, lean
|
|
| 4 | large |
eggs
beaten |
|
| 5 | ml |
cumin
|
|
| 5 | ml |
turmeric
|
|
| 5 | ml |
salt
|
|
| 5 | ml |
black pepper
|
|
| 1E+1 | ml |
garlic
finely chopped |
|
| 59 | ml |
dill weed
or 2 teaspoons dried dill weed |
*
|
| 59 | ml |
sesame seeds
|
|
| 1 | x |
all-purpose flour
|
*
|
|
olive oil
or vegetable oil |
*
|
||
| 1 | wedges |
lemon
or red wine vinegar |
*
|
Directions
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 ½ inch 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 ¼ inch oil until brown on both sides.
Add more oil to pan when necessary.
Serve with lemon wedges or red wine vinegar.
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.
