Fran’s Keftz de Apio

My Turkish grandmother Victoria taught me this recipe many decades ago. It is our go to comfort food. Her sister in law published it in Mediterranean Specialties of the Modern Cook to boost sales of Filipio Berio Olive oil which my Uncle imported from Lucca, Italy.

1/3 cup celery leaves

 1 lb. chopped beef or lamb

2 large eggs salt and pepper to taste

2 tablespoons bread or cracker crumbs

1/2 cup olive oil

1/2 cup tomato sauce

 pinch of sugar

In a bowl mix lightly beef, 1 egg, celery leaves, salt and pepper . The

mixture must be soft as you form patties 2 inches across and 3/4 inch

thick, handling lightly.

Have two dishes prepared, one with cracker crumbs and the second with 1

egg beaten with 1/4 teaspoon of salt. Dip patties first into cracker crumbs and

egg. 

Set aside on a plate.

In a six inch skillet heat olive oil 1/2 inch deep. Brown patties on both

sides and place in casserole as they are finished. When all are browned,

add 1/2 of olive oil in which they were fried, tomato sauce ,1/4 tsp. sugar

and 1/2 cup water.

Bring to a boil, then simmer for 1/2 hour.

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