Keftes De Prassa (Leek Meatballs)
Submitted by Lizna
Keftes de prassa, Sephardic leek meatballs with ground beef, cumin, turmeric, dill, and sesame seeds. Pan-fried and served with lemon wedges or vinegar.
YIELD
6 servingsPREP
30 minCOOK
20 minREADY
50 minKeftes de prassa are a beloved Sephardic dish where tender boiled leeks get mixed into seasoned ground beef with cumin, turmeric, dill, sesame seeds, and garlic, then shaped into flattened patties, rolled in flour, and pan-fried until golden on both sides.
Squeezing every drop of water from the cooked leeks is the step that makes or breaks these. Waterlogged leeks dilute the seasoning and make the mixture too wet to hold its shape. After draining in a colander, use your hands or a clean towel to press them dry before mixing into the beef.
The spice combination of cumin and turmeric gives these meatballs their distinctly Sephardic character. Turmeric stains the mixture a warm golden color while cumin adds an earthy, slightly smoky warmth. The dill and sesame seeds layer in fresh herbaceous and nutty notes that you don’t find in typical Western meatball recipes.
Flattening the meatballs slightly before frying is important. Thick round balls take too long to cook through and risk being raw in the center. A gentle press gives you more surface area for crispy, browned edges.
Chef Tips
- Wash leeks thoroughly. Sand and grit hide between the layers. Slicing lengthwise first and rinsing under running water is the only reliable way to get them clean.
- Fry in ¼ inch of oil and add more as needed. These absorb oil as they cook, and a dry pan burns the flour coating.
- Serve immediately with lemon wedges for a bright squeeze of acid that cuts through the richness.
Variations
- Parsley or scallion version: Replace the leeks with 5 cups of finely chopped parsley or scallions, as the recipe suggests, for a lighter, more herbaceous patty.
- Rice-stuffed rolls: Shape the mixture into finger rolls, stuff with cooked rice, and fry in sesame oil for a more substantial bite.
Ingredients
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.
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