Title: Chufletikos (Leek Rolls)
Categories: Israel Jewish Turkey
Yield: 8 Servings

8		Leeks, white part only water
1		Thick slice (3/4 c) white bread, softened in water & squeeze
1	lb	Ground beef
1	ts	Salt, or to taste
1/4	ts	Pepper
1		Egg, beaten
1/2	c	Flour
		Corn or sunflower oil, for pan-frying
1/2	c	Beef broth
1	tb	Tomato paste

Leeks have been cultivated in Eastern Mediterranean region for several thousand years and Jews, upon arrival from Spain, found those in Turkey had extremely long leaves. The leeks I saw in Izmir market reminded me of scallions I saw in Korea -- with exaggerated long, green leaves and thick ends. It is white part of leek that is used in this recipe -- ingeniously stuffed, fried, then baked in a light tomato sauce.

1. Rinse leeks well; cut each one lengthwise about halfway to the center. Cover with water, bring to a boil, and cook over moderate heat for about 10 minutes to soften layers. Drain well. Separate the leek layers into 1 to 2 thicknesses. Set aside.

2. Mix bread, beef, salt, and pepper together. Stuff each leek layer, which is about 3-inches long, with 1 tablespoon of meat mixture. Roll them in egg and then in flour.

3: Heat 3 tb oil in a skillet and brown leek rolls for abt 2 mins on all sides. Put rolls in an oiled baking dish. Mix broth & tomato paste together and pour it into dish. Bake in a preheated 350F oven for 1/2 hr. Serve warm. Serves 8 with other dishes.

Recipe: "Sephardic Cooking" by Copeland Mark -- 600 Recipes Created in Exotic Sephardic Kitchens from Morocco to India -- Copyright 1992 Published by Donald I. Fine, Inc., New York, N.Y. DPileggi in Houston, Texas

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