This pie was created to reduce the calories in leek fritters due to frying.
""The simplicity of preparation, the delicate flavor loved by adults and children, has made this pie one of the dishes that is frequently placed on our table," writes author Pnina in her book.
Indeed, although leeks are not a vegetable recognized in Ashkenazi cuisine, they have penetrated and become one of the vegetables that serves as the basis for many recipes.
Want more news, videos and stories? Join the Haredim 10 WhatsApp channel >>
Ingredients:
- · Three large leeks (white part only), sliced and cooked.
- · Five peeled and boiled potatoes
- · Peeled and chopped onion
- · 3 tablespoons oil
- · 3 tablespoons self-raising flour or breadcrumbs, and for Passover you can use potato flour
- · 4 eggs
- · Salt
- · Pepper
- · Sesame seeds or a mixture of seeds.
Mode The preparation:
- Cook three leeks (white part only) - sliced into half a centimeter pieces each - in salted water along with five peeled and diced potatoes until soft.
- After softening, strain and squeeze the leeks and potatoes from the water and mash with a fork.
- Fry the thinly sliced onion in 3 tablespoons of oil until golden brown. Add the fried onion to the bowl with the leek slices and mashed potatoes. Add 1 teaspoon of salt, black pepper, 3 tablespoons of flour and 4 eggs.
- Stir everything until evenly mixed, place in a greased Pyrex pan and bake at 181 degrees until browned. After cooling, the pie can be sliced into nice squares. Reheat before serving.
- If you cut the pie while it's hot, it won't cut nicely (even after cooling in the refrigerator is recommended).
- Before baking, you can sprinkle sesame seeds or a seed mixture on the pie.
