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Leek Latkes (D/P, KLP, TNT)
Source: Adapted from Israel Aharoni, renowned Israeli chef
Serves: 6 to 10

6 leeks
2 tbsp. olive oil for sautéeing, and more for frying
1 small onion, diced
6 cloves garlic, diced
4 shallots
1/3 cup pine nuts
1/2 bunch cilantro (Cuzbara in Israel), chopped
2 large eggs
1/3 cup Parmesan cheese (if making it dairy)
Salt and fresh ground pepper to taste
1/2 cup bread crumbs or matzo meal, or enough to bind

Cut leeks lengthwise, wash well to remove grit. Dice and steam for 5 to 7 minutes until tender (I use a metal steamer basket in a pot, with about an inch or so of water on the bottom of the pot. I didn't find it necessary to drain, as they do not sit in water).

Lightly toast pine nuts in hot skillet. Set aside.

Heat oil in nonstick skillet. Sauté onion, garlic and shallots until soft.

Mix all together in bowl, add eggs and enough bread crumbs to bind. Season. (I gave it a few quick whirls in the food processor.) Add pine nuts. If making for a dairy meal, add the Parmesan cheese at this point.

Fry in hot oil, few minutes per side. Drain on paper towel. For the  Rosh Hashanah "Simanim," or to make cocktail size for other occasions, use teaspoonfuls of batter.

Poster's Notes:
Matzo meal was recommended, but I find the Israeli Matzo meal too fine and don't care for the taste, so I used bread crumbs. Also, I used less of the cilantro than called for. Finally, I didn't have shallots, so I left them out.

Posted by Chaviva Braun

Nutritional Info Per Serving: N/A