An Israeli dish, Kahklehtin (kahk-leh-teen) are hamburgers cooked in beef stock. Serve with green beans and Duchess


1 lb. minced beef

1 oz. fresh breadcrumbs

2 garlic cloves, crushed

1 teaspoon dried basil

2 teaspoon salt

2 teaspoon black pepper

1 celery stalk, very finely chopped

1 egg, lightly beaten

2 tablespoons vegetable oil

1 small onion, chopped

8 fl. oz. beef stock

1 bay leaf teaspoon sugar

2 teaspoon salt

In a medium-sized mixing bowl, combine the beef, breadcrumbs, garlic, basil, salt, pepper and celery. Add the egg and, using a spoon or your hands, mix and knead until all the ingredients are well blended. Shape the beef mixture into 4 patties.

In a large frying-pan, heat the oil over moderate heat. Place the patties in the pan and fry them for 3 minutes on each side, or until they are browned. Remove the hamburgers from the pan and keep warm.

Add the onion to the oil in the pan and fry, stirring occasionally, for 6 to 8 minutes or until it is golden brown.

Remove the pan from the heat and pour off as much of the oil as possible. Stir in the stock, bay leaf, sugar and salt.

Return the hamburgers to the pan and return the pan to low heat. Cook for 25 minutes.

Remove the pan from the heat. Place the hamburgers on a warmed serving dish. Remove and discard the bay leaf from the sauce. Pour the sauce over the hamburgers. Serve immediately.