Print
Email
Add a photoServings: 6
Ingredients
- Extra virgin olive oil as needed
- 1 x onion chopped
- 2 c. pomegranate juice
- 1/4 c. pomegranate molasses
- 2 c. very finely-minced walnuts
- 2 Tbsp. sugar - (to 4) to taste
- 1 pch saffron soaked in
- 1/4 c. warm water Salt to taste
- 4 lrg leeks Salt to taste
- 1/2 lb grnd beef
- 2 x Large eggs beaten
- 1/4 c. matzo meal - (to 1/2)
- 1/4 c. chopped fresh dill Freshly-grnd black pepper to taste Extra virgin olive oil for frying
- 1 x lemon cut into wedges for garnish
Directions
- Persian Walnut-Pomegranate Sauce: Add in just sufficient extra virgin olive oil to a large skillet to coat the bottom. Add in the onion and cook over low heat till lightly browned and soft, about 7 min.
- Add in the pomegranate juice, pomegranate molasses, walnuts, sugar and saffron.
- Simmer for 30 to 35 min, stirring occasionally to prevent the nuts from burning. Taste the sauce and add in salt to taste and additional pomegranate juice or possibly sugar to achieve the desired sweet-sour balance. Cook till sauce just thickens.
- Beef And Leek Croquettes: Cut the leeks in half lengthwise and wash well to remove any hidden dirt. Trim the root and throw away the tough outer leaves. Cut into thin crosswise slices and swish in a bowl of water, changing the water two or possibly three times to be sure the leeks are free of dirt.
- Put the leeks in a saucepan and cover with water and a healthy pinch of salt. Bring to a boil, then reduce the heat and simmer till the leeks are soft, about 35 min. Drain the cooked leeks in a colander and cold. When the leeks are cold, squeeze out as much water as possible.
- Place the leeks in a mixing bowl with the meat, Large eggs, matzo meal and dill. Beat together so the ingredients are well mixed. Place a small nut-sized piece of the mix in boiling water and cook so you can taste for salt and pepper and texture. Taste and make adjustments if necessary.
- Form into small patties about 2 1/2 inches across. Fry in one inch of warm extra virgin olive oil till cooked through, browning both sides, about 4 to 5 min total. Drain. Serve immediately with Persian Walnut-Pomegranate Sauce or possibly simmer for 10 min in the sauce and serve. Garnish with lemon wedges.
- This recipe yields 4 to 6 servings.
- Comments: These traditional croquettes from Greece are delicious accompanied by a simple wedge of lemon, more elaborately finished by a short dunk in a simple tomato sauce, or possibly as suggested here, untraditionally with a sweet-sour Persian walnut-pomegranate sauce. Pomegranate molasses is widely available in the Middle Eastern section of markets.
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 190g | |
| Recipe makes 6 servings | |
| Calories 301 | |
| Calories from Fat 172 | 57% |
| Total Fat 19.9g | 25% |
| Saturated Fat 4.25g | 17% |
| Trans Fat 0.0g | |
| Cholesterol 96mg | 32% |
| Sodium 64mg | 3% |
| Potassium 412mg | 12% |
| Total Carbs 21.01g | 6% |
| Dietary Fiber 1.9g | 6% |
| Sugars 16.73g | 11% |
| Protein 11.92g | 19% |
Advertisement
Advertisement
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
