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    Home » Recipes » Dinner Recipes

    Turkish Leek Patties (Keftikas)

    Published: Jun 3, 2012 · Modified: Feb 1, 2023 by Samantha Ferraro · This post may contain affiliate links · 11 Comments

    Jump to Recipe

    Keftikas are Sephardic Turkish leek patties with ground meat. The patties are lightly fried and served with lemon.

    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 as well as Mom's Grape Leaves Recipe and Mom's Crispy Potato Latkes have been passed down from several generations of women on my mothers Sephardic side and I am finally lucky enough to share more like Passover Bimuelos-A Family Recipe and Sweet and Sour Cabbage Rolls, to name a few. I served these keftikas 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.

    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 ¼-1/2in 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.

    Here is more Turkish inspiration

    • Savory Turkish Zucchini Pie
    • Turkish borek with spinach and feta filling that is cut into triangles.
      Turkish Borek (Spinach and Feta Pie)
    • Turkish Sumac Onions
    • Summer Fasulye (Turkish Green Beans)

    Turkish Keftikas

    Samantha Ferraro

    LittleFerraroKitchen.com

    Keftikas are Sephardic Turkish leek patties with ground meat. The patties are lightly fried and served with lemon.
    5 from 11 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 15 minutes mins
    Total Time 25 minutes mins
    Course Side Dish
    Cuisine Middle Eastern
    Servings 6 servings
    Calories 288 kcal

    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
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    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 ¼-1/2in 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.

    Nutrition

    Calories: 288kcalCarbohydrates: 20gProtein: 19gFat: 14gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 133mgSodium: 87mgPotassium: 329mgFiber: 1gSugar: 1gVitamin A: 613IUVitamin C: 4mgCalcium: 44mgIron: 4mg
    Did you make this recipe?Let us know by leaving a comment and 5 star rating!

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    Reader Interactions

    Comments

    1. Jared Sarfaty says

      May 29, 2022 at 1:30 pm

      5 stars
      I’m Italian and Sephardic as well. My nona used to make the keftes, lamb and artichokes, and bollicos etc I’m still in Brooklyn.

      Reply
      • Samantha says

        June 08, 2022 at 5:34 pm

        Hi Jared! Thank you so much for sharing....are bollicos similar to bimuelos? My mom would make bimuelos for Passover!

        Reply
    2. rhonda shapiro?Hedgar says

      June 05, 2012 at 5:29 pm

      5 stars
      Aloha and 'Foodie love' to all,
      I'm Samantha's Mom and I'm so touched to see all the wonderful
      responses, very touched!
      I love and adore you sam!!

      Reply
    3. Family Foodie says

      June 05, 2012 at 6:47 am

      5 stars
      Sam~ wonderful recipe and I love that you shared with us during #SundaySupper! I am so glad you are part of our group!

      Reply
    4. Conni @MrsMamaHen says

      June 03, 2012 at 12:32 pm

      5 stars
      I am so amazed at all of these recipes that are being shared for #SundaySupper. I have never heard of this dish, but it looks so good, and I KNOW I am going to have to make this in my kitchen soon. Thank you so much for sharing it!

      Reply
    5. Samantha says

      June 03, 2012 at 8:53 am

      Thanks for much Wendy! I need to make my rounds next 🙂

      Reply
    6. Lane @ Supper for a Steal says

      June 03, 2012 at 7:19 am

      5 stars
      I love keftikas! We have a Lebanese restaurant that we frequent close by mmm all the food is so good. This is such an easy recipe. Love it!

      Reply
      • Samantha says

        June 03, 2012 at 8:54 am

        Hi Lane! I wish I could find these here in So Cal..I miss those Lebanese markets!

        Reply
    7. Eileen Gross | Wine Everyday says

      June 03, 2012 at 6:59 am

      5 stars
      Another recipe today that is bringing me back to New York City! The City of Immigrants and such great food!
      thanks for the recipe!
      Cheers!

      Reply
    8. Jen @ Juanita's Cocina says

      June 03, 2012 at 6:30 am

      5 stars
      I love keftikas! We used to eat these at a deli in NY when we went to visit! FABULOUS recipe and this brings back so many memories for me!

      Reply
    9. Renee says

      June 03, 2012 at 5:48 am

      5 stars
      Lovely recipe! The flavor combination of leeks and beef sounds absolutely delicious. Thank you so much for sharing it and celebrating your family heritage.

      Reply

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