Enjoy These Sephardic Passover Recipes

April 4, 2017

Adam’s Grandmother’s Passover Leek Patties (Praso Keftethes)

4 bunches of leeks
3 medium onions
1 tablespoon parsley (dry)
1 tablespoon dill (dry)
1 egg
¼ cup matzo meal
½ pound ground meat (optional)
Oil for frying
Salt and pepper to taste

Directions
Cut off the heads and ends of leeks leaving only about an inch of the green.
Slice each leek length wise and then into three pieces.
Rinse well in cold water to ensure that all the sand is removed.
Boil until very soft.
Remove from water but leave water boiling for other onions.
Drain well in colander and squeeze until as much excess liquid as possible is removed.
Finely chop with meat cleaver or food processor until all are finely chopped and a little wet.
Put leeks in mixing bowl.
Chop onions and put into pot to boil until soft and translucent.
Drain onions in colander.
Add parsley, dill, egg, matzo meal, salt and pepper. Optional ground meat can be added at this point as well.
Mix well then form into 2-inch patties.
Heat about ½ inch of oil in a pan.
Fry patties until crusty and very dark brown almost burnt.

Megina (Passover Meat Pie)
½ cup chopped onion
2 lb. ground meat (lamb or beef)
9 eggs
2 hard boiled eggs
2 tsp. Salt
½ tsp. Pepper
¼ cup parsley
1 potato, boiled and mashed (optional)
6 sheets matzo

Meat Mixture:
Brown onion and ground meat in 2 Tb. Oil. Salt and pepper to taste. Simmer until well done. Add 5 beaten eggs and 3 chopped hard boiled eggs. Add chopped parsley.

Assembly:
Soak matzos in warm water (one at a time), drain on towel. Try to keep whole.
Beat 2 eggs and dip matzos in eggs. Line a greased 9” x 13” casserole with 3 soaked matzos. Pour meat mixture on matzos, then top with the rest of the soaked matzos. Beat 2 eggs and mix with mashed potatoes, spread over top. Bake in 400 oven for 30 minutes.

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