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 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 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.
Turkish Keftikas for
LittleFerraroKitchen.com
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 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.
Renee says
Lovely recipe! The flavor combination of leeks and beef sounds absolutely delicious. Thank you so much for sharing it and celebrating your family heritage.
Jen @ Juanita's Cocina says
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!
Eileen Gross | Wine Everyday says
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!
Lane @ Supper for a Steal says
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!
Samantha says
Hi Lane! I wish I could find these here in So Cal..I miss those Lebanese markets!
Samantha says
Thanks for much Wendy! I need to make my rounds next 🙂
Conni @MrsMamaHen says
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!
Family Foodie says
Sam~ wonderful recipe and I love that you shared with us during #SundaySupper! I am so glad you are part of our group!
rhonda shapiro?Hedgar says
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!!
Jared Sarfaty says
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.
Samantha says
Hi Jared! Thank you so much for sharing....are bollicos similar to bimuelos? My mom would make bimuelos for Passover!