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Recipe for family meals :

Spinach-Leek Latkes

This recipes comes from Elinoar Moore who prefers to be known by her nickname Lior. Lior lives in Givataim, Israel and like the rest of us gets great pleasure from her cooking. The great thing about Lior's recipes is that they bring a new experience to the web site as Lior's style is very much Middle East.

This is what Lior said:

"I love to walk through the open air markets of Tel Aviv, it is my Friday pleasure of joy. The joy of aromatic spices, herbs and food come together to make up the Israeli table with its multitude of foods and recipes.

Israel's population is made up of immigrants from more than eighty countries and the food reflects, obviously, the various communities in the country and their diverse geographical and cultural origins. There is no single Israeli cuisine in the sense that there is a French or Italian cuisine. Native Israeli cooking depends on the land of origin of the cook".


1 (8 oz.) bag fresh baby spinach leaves
1 cup thinly sliced leeks, white part only
3 eggs, beaten
6-8 Tablespoons matzah meal
1 small onion, diced
salt, pepper
1/4 teaspoon nutmeg
oil for sauteeing

  • Sauté onion and leeks 5 - 7 minutes over medium heat until translucent and limp. Set aside.
  • Steam spinach leaves 3 - 5 minutes. Coarsely chop spinach leaves.
  • Combine all ingredients using enough matzah meal to hold mixture together.
  • Drop 1/4 cup into hot oil and fry until golden brown.

Makes 10 - 12