Making Bimuelos with Justin Sundell-Thomas
TI-TV presents:
Justin Sundell-Thomas demonstrates the art of making bimuelos, a traditional Sephardic Hanukkah dessert.
Filmed and edited by Ryan O'Donnell
Potato, Leek, and Carrot Soup
Eating Potato, Leek, and Carrot Soup And Talking
Potato, Leek, and Carrot Soup-
#PotatoLeekandCarrotSoup
Timothy Birmingham
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Unique Armenian Leek Dish (Prasa)
Learn how to make this Armenian Leek Dish (Prasa)
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Please allow me to teach you how to make a healthy, delicious treat with leeks! This tastes so good and is so good for you, it's easy to make, and it's one of the most unique dishes you could make. Be warned, leeks need some good washing to get all the dirt out. Once you clean them, the rest is worth it!
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Original music by Richard Kash: richkashofficial@gmail.com
Koftes de Pırasa (Leeks Meatballs) Sephardic Dish
Kopetas de Prasa/ Koftes de Prasa/ Leeks Meatballs
Ingredients: (for 32 small meatballs)
1 lb. ground beef
1 boiled and peeled potato or bread crumbs
½ lb. leeks, cleaned, chopped (measure it after you chop them)
1 egg
Salt and black pepper
To brush:
1 Egg yolk
Bread crumbs (optional)
Tomato sauce (optional-not part of the traditional recipe):
3 medium size ripe tomatoes, grated
3 cloves of garlic, chopped
Chopped parsley to garnish at the end
Salt and black pepper
3 tbsp olive oil
Boil the chopped leeks till they soften (about five minutes), drain them and set them aside to cool off. Grate the potato into a mixing bowl, add the leeks by squeezing them in your hand to get rid of any excess liquid that they might have left, add the egg, salt and pepper, mix and combine everything together.
Pick walnut size pieces of the mixture and make meatballs with it. If you would like to follow the traditional recipe, dip the meatballs into flour and then egg and deep fry them.
If you would like to have a lighter version, brush the meatballs with egg yolk and sprinkle some bread crumbs on them and place them into the preheated oven (390F) till they are cooked.
For the tomato sauce; cooked the grated tomatoes and chopped garlic together, till all the juice in the tomatoes evaporate. Add some salt and a touch of black pepper (very light) and olive oil, mix everything and cook for a few more minutes.
Afiyet Olsun!
KEFTES DE PRASSA
Vegetarian Leek balls
Every family has its own way of doing Leek Patties or balls. They can be flat or round. They can be mixed with meat or cheese, some even put mushrooms. It is up to your imagination.
The following recipe is the way I make them.
In the video, I made about 42 leek balls, and I used 20 leeks. The leeks were young and thin. If you use thicker leeks than you will need fewer leeks to make this amount.
for the 20 leeks I used:
6 eggs which you beat with a fork, add to the eggs Salt and pepper to taste.
1 cup of Matzah Mehl (Matzah flour) or Breadcrumbs.
1-2 cups of Matzah Mehl or breadcrumbs to roll the leek balls in before frying
1/2 cup olive oil for frying
Once you have chopped all the leeks, put them in water with vinegar for a few minutes, drain them and run them under the tap to wash them.
put them in a pan with water and bill them till the leeks are soft.
drain them well, and let them cool.
once cool, add the Matzah Mehl or breadcrumbs, the beaten egg with the salt and pepper.
Mix this mixture well, with your hands or with an electric mixer till you get a more or less smooth texture. It is ok to have some leek pieces, it adds to the taste.
Before you start rolling them, you prepare a little plate with some water, so that you can wet your fingers before taking a little bit of the leeks and roll them in the palm of your hand. And you prepare on another plate the Math Mehl or breadcrumbs for rolling the leek balls in.
You place the rolled leek balls on a tray. when you have finished rolling all the leek balls, then you start frying them.
The oil has to be hot. just before you place the leek balls in the oil, lower the heat a bit.
I used a medium-sized pot and put about 9 to 10 leek balls each time. You do not want to overcrowd them in the pot.
when they are golden put them aside on absorbing paper.
serve either hot or cold, with wedges of lemon.