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Leek patties are also very popular during Passover.

This and more great recipes are in the book, so please order ou'll enjoy their fresh simplicity, cooking tips and inspiration all year long!ition one in my series of holiday themed kosher cookbooks, is for Rosh Hashanah. A lot of the things we read about food are just Drain the leeks and let cool. Since the late 15th century, Sephardic Jews (Jews whose ancestors came from either Spain and/or Portugal) have migrated to the Ottoman Empire (now Turkey) and Greece among other countries and have created many different types of recipes for leek patties. That’s my fun.I had the pleasure to speak with Gil recently about his work, his upbringing, and his career in food. Please enable cookies on your web browser in order to continue. A traditional Sephardic Jewish dish, these leek patties are typical of the Balkans and Turkey. Putting pieces together, trying new things and experiments and figuring out these historical puzzles, what foods really are and where they came from. Soak and rinse a few times. For each patty, shape 3-4 tbsp of leek mixture into an oval 2 1/2 inches long, 1 inch …

You can always count on TheShiksa.com to bring you interesting and delicious Jewish Food, and today Gil Marks’ Keftes de Prassa – Sephardic Leek Patties are sure to impress. So I put those together and started Kosher Gourmet Magazine. But where I end up is always better than where I wanted to be. I am fascinated by the story behind the food – why we eat what we eat, how the foods of different cultures have evolved, and how yesterday’s food can inspire us in the kitchen today. Squeeze out excess liquid.I will tell you one thing, my mother claims full credit for my career. America was just starting to bring in some of the quality wines from Europe and stuff. Which was I guess in ’86. So over 15 – 20 years I had collected a lot, and it gave me some of the basis to go with for the encyclopedia.

The interview appears below. The new European data protection law requires us to inform you of the following before you use our website: This content is currently not available in your region.

It sometimes takes us where we’re meant to be. I never go away without my computer. Then it was just a matter of checking the accuracy and making it as comprehensive and accurate as possible.Learn all about how to prepare brisket.

Transfer to a paper towel-lined plate and serve immediately (or keep warm in a 200 degree F oven).Gently place each patty into the frying pan and cook for 5 minutes (or until golden) then turn over and cook for another 5 minutes or until golden and crispy.Place all the leeks, potato, egg, salt and breadcrumbs into a food processor and blend until the mixture is blended.Scoop out an egg-sized amount of mixture, form into a ball then flatten into a patty. So the lekach of the 13If you’re watching your sodium intake, you can cut the salt to 1/2 tsp and still get a terrific flavor result. My mother’s side of the family is an interesting split between Lithuanian and Belarusan.Add the eggs, 1 tbsp of oil, garlic, salt, pepper, and additional seasoning (if using).

It was invented in America, just as corned beef and cabbage came from America. Remove from heat and let stand 5 minutes, then drain. TIP: To clean leeks, cut in half lengthwise and rinse thoroughly, then soak in a solution of water and a little distilled vinegar. You’d be hard pressed to find somebody more suited to this moniker than Gil Marks, author of That’s life. 2 pounds (6 medium or 4 large) leeks (white and light green parts only), halved lengthwise, thinly sliced and rinsed 1 cup mashed potatoes ½ cup to 1 cup Panko or breadcrumbs Leek patties, or keftas de prasa, are commonplace throughout the Jewish Sephardi world -- in Turkey, Bulgaria, Greece, Romania and elsewhere.

If the mixture is too soft to form patties, add a little more matzo meal or form the loose mixture into clumps and dredge them in matzo meal or bread crumbs to flatten.I made this too and it was delicious! 2:05 pm The Encyclopedia of Jewish Food. The vinegar will draw the dirt out of the leeks. It’s not always where we want to be.

Check out: theshiksa.com for the recipe and more! Leek patties, or keftas de prasa, are commonplace throughout the Jewish Sephardi world -- in Turkey, Bulgaria, Greece, Romania and elsewhere.

Enjoy!I’ve never taken a cooking class in my life. See our We rely on readers like you to uphold a free press.

All written material on thekosherchannel.com The recipes are perfect for the yom tov and also for Shabbat.

Fried in the requisite oil, keftes de prasa are a Sephardic favorite for Hanukkah.

After, you’ll find an absolutely delicious recipe for No spam, we take your privacy seriously. https://www.thekosherchannel.com/sephardic-leek-patties.html

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