Keftes de prassa (leek meatballs)

1 bn Leeks
  1 1/2 c  ;Salted water
      2 lb Lean ground beef
      4    Eggs; beaten
      1 ts Each cumin and turmeric
      1 ts Each salt and pepper
      2 ts garlic; finely chopped
    1/4 c  dill weed or
      2 ts Dried dill weed
    1/4 c  Sesame seeds
           flour
           Olive or vegetable oil
           Lemon wedges or
           Red wine vinegar
 
  Cut off roots from bulb end of leeks.  Remove tough outer leaves and
  trim off tops.  Slice lengthwise and wash thoroughly under running
  water. Slice into 1/2" pieces.  Bring salted water to a boil, add
  leeks, and simmer 10 minutes or until leeks are tender.  Drain in a
  colander and squeeze all water from leeks.
  
  Combine remaining ingredients (except flour and oil), add leeks, and
  blend gently.  Shape into meatballs and roll in flour.  Flatten
  meatballs a little and fry in 1/4" oil until brown on both sides. Add
  more oil to pan when necessary.  Serve with lemon wedges or red wine
  vinegar.
  
  Yield: 6 to 8 servings.
  
  Variations:  Substitute 5 cups finely chopped parsley or scallions
  for the leeks.  The beef mixture can be shaped into finger rolls,
  stuffed with cooked rice, and fried in olive or sesame oil.  Or
  barbecue the meatballs after coating them with flour.
  
  From _From My Grandmother's Kitchen: A Sephardic Cookbook_ by Viviane
  Alchech Miner with Linda Krinn.  Gainesville, FL: Triad Publishing
  Company, Inc., 1984.  Pg. 74.  ISBN 0-937404-23-3.  Posted by Cathy
  Harned.