Ejjeh B'Kerrateh (leek fritters)

1. Wash the leeks well to remove dirt.
2. Cut off and discard the green parts, roots and outer leaves.
3. Cut the leeks into thin slices and place in a large bowl of cold water. Change the water several times. Drain well.

Option 1: boiled leeks

1. Place the leeks in a saucepan with water to cover.
2. Cover and boil until tender, about 30 minutes. Drain and set aside until leeks are cool enough to be handled.
3. Take handfuls of cooked leeks and squeeze out as much liquid as possible.

Option 2: fried leeks

1. Place the leeks in a large frying pan with oil.
2. Sauté for 15 to 20 minutes until the leeks are tender.
3. In a large bowl, combine the leeks, ½ cup of bread crumbs, eggs, Aleppo pepper and allspice. Add salt and pepper.
4. The mixture should be thick enough to form patties. If the mixture is too runny, add bread crumbs, a tablespoon at a time until the mixture is easy to handle.
5. Form patties of about 3 inches diameter and ½ inch thick.
6. Dip patties in the remaining bread crumbs and fry in hot oil until golden, about 2 to 3 minutes per side.
7. Drain on paper towels.
8. Serve hot with lemon.