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Albondigas di prasa from The Book of Jewish Food: An Odyssey from Samarkand to New York, with More Than 800 Ashkenazi and Sephardi Recipes by Claudia Roden

  • ground beef
  • leeks
  • eggs
  • potatoes

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Notes about this recipe

  • Delys77 on October 06, 2014

    These are very interesting. The combination of ingredients yields something almost like a dumpling, despite the lack of flower. The FP seems like an odd tool, but it worked very well. Be sure to wet your hands before handling the paste and don't worry too much about the shape. I do think going with the regular 350 for the oil is a good choice. She recommends cooler but I think they will absorb oil for sure. good maybe add a touch of thyme, and season a bit more heavily. For sure serve with the garlic tomato sauce.

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