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{{Short description|Sephardic Jewish leek fritters}}
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''Fritas de prasa'', also known as ''Keftes de prasa'', a traditional [[Sephardi cuisine|Sephardi Jewish]] fried potato-leek pancake similar to a [[latke]], that is traditionally served for [[Hanukkah]] and other [[Jewish holidays]]<ref>{{cite web |title=Zahav a World of Israeli Cooking |url=https://www.hadassahmagazine.org/2015/11/23/zahav-a-world-of-israeli-flavor/ |website=Hadassah Magazine |accessdate=19 October 2019}}</ref>.
{{Infobox food
| name = Fritas de prasa
| image = Fritas de prasa ready a.jpg
| caption = Fritas de prasa
| image_size = 350 px
| alternate_name = Keftes de prasa, koftas de prasa, leek patties, potato-leek patties, Sephardi [[latkes]]
| country =
| region = Possibly [[Spain]]; today popular in [[Israel]] and the [[Sephardic Jews|Sephardic Jewish diaspora]]
| creator = Sephardic Jews
| course = Appetizer
| type = fritters, patties
| served = Hot, traditionally served for [[Hanukkah]], [[Passover]], and [[Rosh Hashanah]], although it can be served all year
| main_ingredient = [[Leeks]], [[potatoes]], [[egg]], [[matzo meal]], [[kosher salt]], [[cooking oil]]
| variations =
| calories =
| other =
| associated_cuisine = [[Sephardi Jewish cuisine]], [[Israeli cuisine]]
}}


'''''Fritas de prasa''''', also '''''keftes de prasa''''' and '''''albondigas de prasa''''' ({{langx|he|קציצות כרישה|translit=ktzizot krisha|lit=leek patties}}) are fried potato-leek pancakes common in [[Sephardic Jewish cuisine]].
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==References==


Fritas de prasa have been served by Sephardic Jews on [[Rosh Hashanah]], [[Hanukkah]], [[Passover]] since the time of the [[Spanish Inquisition]] and forced [[expulsion of Jews from Spain]].<ref>{{cite book |last1=Marks |first1=Gil |title=Olive Trees and Honey |publisher=HMH}}</ref>
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{{reflist}}

== Etymology ==
Tan and Hosking note that "the name reflects the journey of Sephardic cuisine".<ref name=":3">Tan, A. Ö., & Hosking, R. (2010). Empanadas With Turkish Delight Or Borekitas de Lokum? The Sweet-Sour Journey of Sephardic Cuisine and Ladino Language. In ''Food and Language. Proceedings of the Oxford Symposium on Food and Cooking 2009'' (pp. 341).</ref> The term "prasa," meaning leek, originates from [[Greek language|Greek]] and has influenced the [[Turkish language|Turkish]] word "pirasa." The word "kofte," referring to minced meat, is of Persian origin and is commonly used in [[Turkish cuisine]] to denote meatballs. The Spanish word "albondigas," used for meatballs, has its roots in the [[Arabic]] term "al-bunduq," which means hazelnut and, by extension, small round objects. It is likely that Jews in Spain adopted this term.<ref name=":3" />

== Description ==
⚫
Fritas de prasa are similar to a [[latke]].<ref>{{cite web |date=23 November 2015 |title=Zahav a World of Israeli Cooking |url=https://www.hadassahmagazine.org/2015/11/23/zahav-a-world-of-israeli-flavor/ |access-date=19 October 2019 |website=Hadassah Magazine}}</ref>

According to Tan and Hosking, this dish "would be listed among the top five typically Jewish dishes among [[History of the Jews in Turkey|Turkish Jews]]."<ref name=":32">Tan, A. Ö., & Hosking, R. (2010). Empanadas With Turkish Delight Or Borekitas de Lokum? The Sweet-Sour Journey of Sephardic Cuisine and Ladino Language. In ''Food and Language. Proceedings of the Oxford Symposium on Food and Cooking 2009'' (pp. 341).</ref> [[File:Frying_the_prasa_a.jpg|thumb|Prasa fritters being fried]]


==See also==
==See also==
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*[[Keftes (Sephardic)|Keftes]]
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*[[Latke|Latkes]]
*[[Sephardic Jewish cuisine]]
*[[Israeli cuisine]]


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==References==
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*[[Latkes]]
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{{reflist}}
*[[Sfinj]]
*[[Bimuelos]]
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*[[Keftes (Sephardic)]]


{{Jewish baked goods}}
{{Jewish baked goods}}
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[[Category:Hanukkah foods]]
[[Category:Hanukkah foods]]
[[Category:Fried foods]]
[[Category:Fried foods]]
[[Category:Potato dishes]]
[[Category:Leek dishes]]


{{Jewish-cuisine-stub}}

Latest revision as of 08:49, 25 October 2024

Fritas de prasa
Fritas de prasa
Alternative namesKeftes de prasa, koftas de prasa, leek patties, potato-leek patties, Sephardi latkes
Typefritters, patties
CourseAppetizer
Region or statePossibly Spain; today popular in Israel and the Sephardic Jewish diaspora
Associated cuisineSephardi Jewish cuisine, Israeli cuisine
Created bySephardic Jews
Serving temperatureHot, traditionally served for Hanukkah, Passover, and Rosh Hashanah, although it can be served all year
Main ingredientsLeeks, potatoes, egg, matzo meal, kosher salt, cooking oil

Fritas de prasa, also keftes de prasa and albondigas de prasa (Hebrew: קציצות כרישה, romanized: ktzizot krisha, lit. 'leek patties') are fried potato-leek pancakes common in Sephardic Jewish cuisine.

Fritas de prasa have been served by Sephardic Jews on Rosh Hashanah, Hanukkah, Passover since the time of the Spanish Inquisition and forced expulsion of Jews from Spain.[1]

Etymology

[edit]

Tan and Hosking note that "the name reflects the journey of Sephardic cuisine".[2] The term "prasa," meaning leek, originates from Greek and has influenced the Turkish word "pirasa." The word "kofte," referring to minced meat, is of Persian origin and is commonly used in Turkish cuisine to denote meatballs. The Spanish word "albondigas," used for meatballs, has its roots in the Arabic term "al-bunduq," which means hazelnut and, by extension, small round objects. It is likely that Jews in Spain adopted this term.[2]

Description

[edit]

Fritas de prasa are similar to a latke.[3]

According to Tan and Hosking, this dish "would be listed among the top five typically Jewish dishes among Turkish Jews."[4]

Prasa fritters being fried

See also

[edit]

References

[edit]
  1. ^ Marks, Gil. Olive Trees and Honey. HMH.
  2. ^ a b Tan, A. Ö., & Hosking, R. (2010). Empanadas With Turkish Delight Or Borekitas de Lokum? The Sweet-Sour Journey of Sephardic Cuisine and Ladino Language. In Food and Language. Proceedings of the Oxford Symposium on Food and Cooking 2009 (pp. 341).
  3. ^ "Zahav a World of Israeli Cooking". Hadassah Magazine. 23 November 2015. Retrieved 19 October 2019.
  4. ^ Tan, A. Ö., & Hosking, R. (2010). Empanadas With Turkish Delight Or Borekitas de Lokum? The Sweet-Sour Journey of Sephardic Cuisine and Ladino Language. In Food and Language. Proceedings of the Oxford Symposium on Food and Cooking 2009 (pp. 341).


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