These crispy fried morsels feature prominently in the Sephardi kitchen. Legend has it that these were what the fleeing Israelites were missing and moaning for when they were in the desert.
They are best served at room temperature with a good squeeze of lemon juice and a sprinkling of salt.
4 large leeks thickly sliced
1/2 - 3/4 cup coarse matzo meal
2 eggs lightly beaten
large pinch of dried basil
oil for frying
salt & pepper to season
lemon wedges to serve
1. Cook leeks in salted boiling water for 5 minutes or until tender and bright green, drain and leave to cool.
2. Chop leek roughly, put in bowl and combne with matzo meal, eggs, basil, nutmeg and seasoning.
3. Shallow fry, carefully adding spoonfuls of mixture to frying pan of hot oil, Cook until golden brown on both sides, drain on kitchen paper.
4. Serve with lemon wedges.
.... Just another day ....