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should just cover the meat. Bring to
a boil over high heat, reduce the
heat to low, cover and simmer gen-
tly until the veal is almost tender,
about 1 hour. Check after 35 or 40
minutes to make sure that all of the
liquid has not evaporated. If it has,
add more stock or water and shake
the pan or stir well to dislodge all
of the meat juices and any brownish
bits. Add the spinach and continue
to cook until the veal is tender, 15
to 20 minutes or longer.
In a bowl, beat together the eggs
and lemon juice until quite frothy.
Whisk in a little of the hot stew liq-
uid to temper the eggs, then gradu-
ally stir the eggs into the stew. Stir
well for a minute or two over low
heat (or you could shake the pan
back and forth over the burner),
then serve immediately. Serve over
rice. Serves 8.

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Keftes di Prasa
(Leek Fritters)
From Sephardic Flavors: Jewish
Cooking of the Mediterranean

Because they are fried they would be
ideal for Chanukah. The mixture of
leeks, bread and eggs also can be baked
as a gratin. This baked version, called
prasifutchi, can be thickened with pota-
toes instead of bread or matzoh.

3 pounds leeks (12 small, 8 medium,
or 4 very large)
4 matzohs or slices rustic bread
3 eggs, lightly beaten
1 1/2 tsp. freshly ground black pep-
per
1/2 cup chopped walnuts (optional)
Matzoh meal, as needed
Olive or vegetable oil for deep-frying
Lemon wedges

Cut away the roots and most of
the green part from the leeks and dis-
card.
Peel away any loose layers, cut the
leeks in half lengthwise, and then cut
crosswise into 1/2-inch wide pieces.
Soak them in a sink full of cold
water, swish them around to loosen
any dirt, remove with a slotted spoon,
and drain well in a colander. You will
have about 6 cups chopped leeks. Put
them in a saucepan with lightly salted

water to cover, bring to a boil over
high heat, reduce the heat to low, and
simmer until the leeks are very ten-
der, about 20 minutes. Drain well
and squeeze out any excess moisture.
You will have about 2 cups cooked
leeks. Soak the matzohs or bread
slices (remove the crusts) in water and
squeeze dry
In a large bowl, combine the
leeks, soaked matzoh or bread, eggs,
1 1/2 teaspoons salt, pepper and the
nuts, if using. Mix well and, if the
mixture seems too moist, add mat-
zoh meal until it holds together.
You may then need a bit more salt.
Form the mixture into patties about
2 inches in diameter and 1/2 to 3/4
inch thick.
Pour oil to a depth of about 1 inch
into a large saute pan and heat to
350° on a deep frying thermometer.
Meanwhile, spread some matzoh meal
on a plate and dip the patties in it,
coating both sides and tapping off the
excess.
When the oil is hot, add the pat-
ties, in batches, and fry, turning
once, until golden on both sides, 6
to 8 minutes total. Using a slotted
spatula or tongs, transfer to paper
towels to drain briefly-. Sprinkle
with salt and serve piping hot with
lemon wedges. Makes about 16 frit-
ters, serves 6 to 8.

Bunuelos
(Honeyed Fritters)
From A Drizzle of Honey: The Lives
and Recipes of Spain's Secret Jews

Nowadays these honeyed puff fritters,
because they are fried in olive oil, are a
Chanukah tradition among Sephardic
communities all around the
Mediterranean, where they are generally
called bimuelos.

Dough:.
1 package dry yeast
1 1/3 cups warm water
3 cups unsifted white flour
2 eggs, well beaten
1/2 tsp. salt
1 Tbsp. olive oil

Syrup:
3 cups honey
1/4 cup water

