Turkish Keftikas for #SundaySupper

Keftikas were a staple when I was growing up in New York. We used to get them at a local Lebanese market in Bay Ridge before mom and I would visit Aunt Andy and I remember eating way too many of them on the train ride over.

Just like most Mediterranean dishes, keftikas are made with minimal and simple ingredients but produce the most delicious outcome. Of course, I could be bias because this is one of my favorite childhood dishes.

The keftikas that mom taught me to make are with leek and ground beef. This simple recipe has been passed down from several generations of women on my mothers Sephardic side and I am finally lucky enough to share it with many others.I served it with a squeeze of lemon (which was new to mom) and I thought it brightened up the patties beautifully; the day after I made a quick mint-cucumber yogurt as a pairing for something different. It was perfect.

I am so exited to showcase these for this weeks #SundaySupper. The theme is “Celebrate Your Family Heritage” and I couldn’t think of anything better then enjoying keftikas with my mom and knowing how classic and ancient this recipe is.

Method:

1) If you haven’t already, cut leeks in half and then in half moon shapes. This will help get all the dirt out in between the layers. Wash in a bowl full of cold water and then remove the leeks.

2) In a separate pot, boil leeks for about 5 minutes until they begin to soften. Drain and dry very well.

3)In a wide and deep skillet, heat oil to about 350 degrees or until oil sizzles when something is dropped in. Oil should be about 1/4-1/2in deep.
4)In a clean bowl, add the chopped sirloin, leeks, 1 beaten egg, salt and pepper. Mix until well incorporated.

5) Create a dredging station, 1 bowl with flour and 1 bowl with the remaining 2 eggs

6) Form the mixture into patties about the size of a small palm-size. Dredge in flour, egg, flour. (It will be messy).
Then pan fry in oil until golden brown on each side, 3-5 minutes.

7) When keftikas are done, place on paper-towel lined plates and sprinkle with kosher salt.

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Turkish Keftikas for #SundaySupper

Author: Samantha Ferraro

Ingredients

• 3 eggs beaten ( 1 for mixture, 2 for coating)
• 1 lb ground sirloin
• 2-3 large leeks sliced in half moon shapes and washed well
• 1 cup flour for dusting
• Salt and pepper to taste
• Canola oil for frying
• Lemon optional

Instructions

• If you haven't already, cut leeks in half and then in half moon shapes. This will help get all the dirt out in between the layers. Wash in a bowl full of cold water and then remove the leeks.
• In a separate pot, boil leeks for about 5 minutes until they begin to soften. Drain and dry very well.
• In a wide and deep skillet, heat oil to about 350 degrees or until oil sizzles when something is dropped in. Oil should be about 1/4-1/2in deep.
• In a clean bowl, add the chopped sirloin, leeks, 1 beaten egg, salt and pepper. Mix until well incorporated.
• Create a dredging station, 1 bowl with flour and 1 bowl with the remaining 2 eggs
• Form the mixture into patties about the size of a small palm-size. Dredge in flour, egg, flour. (It will be messy).
• Then pan fry in oil until golden brown on each side, 3-5 minutes.
• When keftikas are done, place on paper-towel lined plates and sprinkle with kosher salt.

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