Elegant Stuffed Leeks with Rice and Beef
EQUIPMENT
INGREDIENTS
- 5 leeks, ends trimmed
Filling:
- 1 cup round rice
- 7 ounces 200 grams ground meat
- ¼ cup parsley, chopped
- ¼ cup mint, chopped
- 1 tomato, finely diced
- 2 tablespoons pomegranate molasses
- 4 tablespoons olive oil
- 1 flat teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon Baharat spice
- ½ lemon, squeezed
Sauce:
- 2 cups water
- ⅓ cup date syrup
- ¼ cup olive oil
- ½ lemon, squeezed
INSTRUCTIONS
- Preheat the oven to 355°F (180°C).
- In a bowl, combine all the filling ingredients.
- Trim the bottom of the leeks, make a lengthwise slit to the center, and separate them into leaf-like layers. Place a spoonful of the filling at one end of each leek, fold it into a triangular shape, and continue folding along the length of the leek until it resembles a pastry.
- Arrange the triangles in a baking dish. Mix all the sauce ingredients and pour them over the triangles. Cover with damp parchment paper and aluminum foil, then bake for an hour and fifteen minutes.
- Remove the cover (if the liquids have evaporated, add 1/2 cup of water) and bake uncovered for an additional 15 minutes.
RECIPE NOTES
- You can arrange the leeks in a flat pot, add an extra cup of water to the sauce, and simmer on low heat until they become tender.
- You can also roll the leek leaves into thin rolls.
- For a vegetarian option, replace the meat with chopped mushrooms sautéed with a bit of onion.
MY NOTES
FAQ
Why don’t you eat the green part of leeks?
The green part of leeks, often discarded, is entirely edible and offers a unique taste and texture. While many avoid it due to its toughness, it can be delicious if prepared correctly. The reason behind this misconception lies in its fibrous nature. Unlike the tender white and light green parts, the dark green leaves contain more cellulose, making them tougher. However, with proper cooking techniques such as braising, sautéing, or chopping finely, you can unlock their earthy, mildly onion-like flavor. Don’t miss out on this nutritious addition to your dishes; it’s packed with vitamins, minerals, and fiber, contributing to a healthier and more flavorful diet.
What is Baharat spice, and where can I find it?
Baharat spice is a flavorful Middle Eastern spice blend known for its warm, aromatic profile. It typically includes a combination of spices like cinnamon, cardamom, cloves, and black pepper, though specific ingredients can vary regionally. You can find Baharat spice in well-stocked grocery stores, international markets, or online spice retailers.
How to prevent the stuffed leek triangles from falling apart during baking
To prevent leek triangles from falling apart during baking, ensure a secure seal while folding. Place a spoonful of filling at one end, fold tightly, and roll, keeping the seam side down. This helps them hold their shape.
Can I freeze stuffed leeks?
Yes, you can freeze stuffed leeks. After fully cooking and cooling them, wrap each leek triangle tightly in plastic wrap and then aluminum foil to prevent freezer burn. Place them in an airtight container or a resealable freezer bag. Frozen stuffed leeks can be stored for up to three months. To reheat, simply thaw them in the refrigerator overnight and warm them in the oven or microwave. While the texture may vary slightly after freezing, they’ll still retain their delicious flavors, making for a convenient make-ahead option.
What to serve with stuffed leeks
Stuffed leeks pair wonderfully with various side dishes. For a Mediterranean flair, serve them alongside a fresh Greek salad with feta cheese, cucumbers, and olives. Tzatziki sauce, with its creamy yogurt and cucumber base, complements the leek’s savory flavors. You can also opt for a simple couscous or quinoa pilaf to add substance. If you prefer Middle Eastern flavors, a dollop of hummus or baba ghanoush makes a delightful accompaniment. Lastly, consider a bowl of plain yogurt mixed with chopped fresh herbs for a cooling contrast to the richness of the stuffed leeks.
I made the stuffed leeks today and just wanted to comment that some of my unruly leek skins were tamed by placing in boiling water for 30-60 seconds . Then they were much more cooperative. I made homemade pomegranate syrup and homemade date syrup. So it was time and labor intensive, but a delicious outcome .
Hi Gisele,
Wow, making the two syrups from scratch is absolutely impressive!
Thanks for sharing your tip for the leek skins 🙂
If you took some pictures, we’d love to see them in our new Facebook group!
I love to try new foods !
Delicious and all pure ingredients!
Good food !