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Leek and Beef Patties
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These patties are Turkish in origin and are tasty with or without the sauce.

Serves: About 18, depends on patty size

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Sephardic Meat Entree
Rosh Hashana

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8 leeks, washed and sliced
1/2 lb. lean ground beef
4 eggs
1 tsp. salt
1/8 tsp. pepper
matzah meal
vegetable oil for frying

1 cup tomato-mushroom sauce
1/2 cup water


  1. Cook leeks in covered sauce pan until very tender, about 45 minutes.
  2. Drain and cool. Squeeze out as much water as possible (they fry better).
  3. Grind the leeks and mix with meat, 3 eggs, salt and pepper.
  4. Add matzah meal to firm up mixture if required (you need to be able to form the mix into patties).
  5. Beat remaining egg and dip patties first in egg and then in matzah meal. Fry in hot oil until golden on both sides.
  6. Drain on paper towels.
  7. To prepare sauce, simmer tomato-mushroom sauce with water.
  8. Add leek patties and simmer 10 minutes.

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