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Title: Kifte De Prasa (Leek & Beef Patties)
Categories: Jewish Israel Greek Beef
Yield: 10 Patties
| 4 | lg | Leeks, well trimmed and rinsed to remove sand |
| 1/2 | c | Water |
| 1 | lb | Ground beef |
| 1/2 | ts | Salt, or to taste |
| 1/4 | ts | White pepper |
| 1/4 | c | Matzoh meal |
| 2 | lg | Eggs, beaten oil, for pan-frying |
| 1/3 | c | Hot chicken broth |
The kifte are served on Passover by both Greek and Turkish communities. As a convenience, patties are prepared in advance of dining, even several hrs, and then reheated in hot broth. Of course, kifte may be prepare for serving at any time during year, in which bread crumbs may be used instead of matzoh meal.
1. Cut leeks into thin slices and cook them in water in a covered pan for abt 10 mins, or until soft. Do not overcook since they become mushy. Drain well and press out liquid gently.
2. Mix leeks, beef, salt, pepper, matzoh meal, and eggs together. Using abt 1/3 cup of mixture, shape a round patty 1/2-inch thick. Shape patties of all mixture.
3. Heat oil in a skillet and fry patties over moderate heat until done, abt 3 mins. Fry all patties in this way and set aside in pan until ready to be served. Pour hot chicken broth over the patties and cook over moderate heat until all broth has evaporated. Serve warm.
Recipe: "Sephardic Cooking" by Copeland Mark -- 600 Recipes Created in Exotic Sephardic Kitchens from Morocco to India -- C. 1992 Published by Donald I. Fine, Inc., New York, N.Y. D. Pileggi
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