Ktzizot (Hamburgers)

In Aaron Lansky‘s book, Outwitting History,  he relates that in the Conservative synagogue he attended as a young boy, the front rows of the shul were filled with ” American-born professionals” who created an atmosphere that become more decorous each year.  On the other hand, the back of the shul was filled with Eastern European immigrants who spoke Yiddish and almost never stopped talking.  He tells us that by the age of 7 he already preferred” the heymish, home-grown, back of the shul to the highbrow front.”

When I read that passage, I smiled because this past week my friend Fredda and I spent some time standing at the back of the shul, talking and enjoying the casual “heymish” atmosphere.  It was liberating, no shushing and no rules.  I am also a ‘back of the shul” kind of cook.  That was the food I grew up on, simple, unpretentious, nourishing food that would fill your stomach and feed your soul.  My mother used to make pan-fried hamburgers that I thought were too basic and too simple.  Now I know that’s exactly what made them so good.  G’mar Hatimah Tovah.

Ktzizot

1 pound ground turkey, chicken or beef

1 small onion, finely chopped

3-4 cloves garlic, minced

1 Tbsp. fresh parsley, finely chopped

2 eggs, lightly beaten

2-3 Tbsp. bread crumbs

salt and pepper to taste

1/3 cup Vegetable oil

 Place ground meat in a large bowl and add chopped onion, garlic and parsley.  Beat eggs and combine with meat along with bread crumbs, salt and pepper.  Mix well.  Form into oval or round patties.  In a cast iron skillet, heat about 1/3 cup oil till hot.  Fry Ktzizot for several minutes on each side.  Serves 4

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