 |
| Keftes De Prasa (Leek Croquettes)
Makes 30 Popularly known as prasafuchies, leek croquettes are favorites in an authentic Turkish Rosh Hashannah meal. Kefkes de prasa are attractive when served on a platter garnished with lemon wedges and parsley sprigs. INGREDIENTS: 12 large leeks 3 matzas or 4 slices bread 3 eggs 1 teaspoon salt Quarter teaspoon pepper Two thirds cup chopped walnuts (optional) Matza meal Vegetable oil for frying uice of 2 lemons (about 4 tablespoons) PREPARATION: 1. Wash leeks well to remove sand. Cut off and discard roots and tough outer leaves. Cut remaining parts crosswise into thin slices and place in large bowl of cold water. Change water several times. Drain well. 2. Place in deep saucepan with water to cover. Cover and boil until tender, 45-50 minutes. Drain and set aside until leeks are cool enough to handle. Take handfuls of cooked leeks and squeeze out as much liquid as possible. 3. Soak matzas in cold water for about 5 minutes. Squeeze out as much water as possible. 4. In large bowl, mix leeks, matzas, eggs, salt, pepper, and nuts. Mixture should be thick enough to form into patties. If mixture is too mushy, add matza meal, one tablespoon at a time until mixture is easy to handle. 5. Form into patties about 2 inches in diameter and half-inch thick. Dip in matza meal and fry in hot oil until golden on both sides. Drain on paper towels. Refrigerate until ready to serve, or sprinkle with lemon juice and serve at once. 6. To reheat, place keftes in baking pan and sprinkle with lemon juice. Heat in 250-degree oven for 30 minutes. Variation: As an alternative to warming keftes with lemon juice, reheat in sauce made by combining half-cup tomato sauce; quarter-cup water, and juice of 1 lemon. Pour sauce over keftes and heat in a 250-degree oven for 30 minutes. Source: "Sephardic Holiday Cooking" by Gilda Angel (Decalogue Books, 1986.) Posted to http://groups.yahoo.com/group/Jewish_Cuisine/ By gabriella_kapsaski@... |