Servings: 30
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.