I posted the recipe for Kefte di Prassa (leek patties) earlier this week. The recipe is as my mom has made them for all the years I can remember. Morrie Y. Angel has asked for a recipe that includes meat. Although we’ve never made them this way, I recall a year that Lenora (di Morris) Mizrahi (z’l) made them with meat and brought them to our Seder. I called her daughter, June Grossman, to see if she could share the recipe. She referred me to her sister-in-law, Sue (di Edward) MIzrahi. Sue took out her cookbook, and found the recipe (“handwritten on a gin rummy score sheet of Morris and Lenora…. incidentally Lenora won that particular nightly game by 36 points”). These are family heirlooms! Here is Lenora Mizrahi’s recipe for Keftes di Prassa con Carne as shared by Sue:

10 medium leeks
2 large potatoes boiled and mashed (approximate 1 cup)
1 lb ground beef
2 eggs beaten
1 tsp salt
pepper (to taste)
1 tbs chopped parsley

oil for frying

Soak and clean leeks well. Cut leeks into 1/4 inch pieces and boil in water until soft. Boil potaoes until soft, about 15 minutes. Drain well. Add leeks and mashed potatoes and mix well with ground beef. Add eggs, chopped parsley, salt and pepper. Form into patties. Fry until golden brown. Remove from frying pan onto absorbent paper towels (on top of brown paper bags).
Can be frozen and then reheated.

*MW: I asked Sue how long she warmed them when removing from the freezer. She responded: “When I would ask Madre how long to cook them she would say…”Ija, you’ll know,” but I don’t…I just guess each time and hope for the best!!!”

A great recipe….and memories of a great lady!!! Thanks, Sue, for sharing the recipe (and stories!).

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In addition, I am linking a blog I enjoy called “the carrot and the jew”. There was a posting this week by Elizabeth Alpern where she writes about an ‘Egyptian Leek Mina’, a variation on our Pesah megina. Looks yummy! Check it out and perhaps, try something new this year!

Lots of cooking going on! Enjoy. “Bendichas Manos!”