Categories: Beef, Harned 1994, Herbs, Sephardic, Vegetables 
      Yield: 6 servings 
  
      1 bn Leeks 
  1 1/2 c  ;Salted water 
      2 lb Lean ground beef 
      4    Eggs; beaten 
      1 ts Each cumin and turmeric 
      1 ts Each salt and pepper 
      2 ts Garlic; finely chopped 
    1/4 c  Dill weed or 
      2 ts Dried dill weed 
    1/4 c  Sesame seeds 
           Flour 
           Olive or vegetable oil 
           Lemon wedges or 
           Red wine vinegar 
  
  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 1/2" 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 1/4" oil until brown on both sides. Add 
  more oil to pan when necessary.  Serve with lemon wedges or red wine 
  vinegar. 
   
  Yield: 6 to 8 servings. 
   
  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. 
   
  From _From My Grandmother's Kitchen: A Sephardic Cookbook_ by Viviane 
  Alchech Miner with Linda Krinn.  Gainesville, FL: Triad Publishing 
  Company, Inc., 1984.  Pg. 74.  ISBN 0-937404-23-3.  Posted by Cathy 
  Harned.