Description
Elegant Stuffed Leeks with Beef is a wholesome and flavorful baked dish featuring tender leek leaves filled with a savory mixture of ground beef, rice, fresh herbs, and aromatic spices. Infused with the tangy sweetness of pomegranate molasses and date syrup, this Middle Eastern-inspired recipe offers a delightful balance of textures and tastes, perfect for a comforting family dinner.
Ingredients
Scale
Stuffing
- 5 leeks, ends trimmed
- 200 grams ground beef
- 1 cup round rice
- 60 millilitres parsley, finely chopped
- 60 millilitres mint, finely chopped
- 1 medium tomato, finely diced
- 2 tablespoons pomegranate molasses
- 60 millilitres olive oil
- 1 flat teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon Baharat spice
- Juice of 0.5 lemon
Sauce
- 480 millilitres water
- 80 millilitres date syrup
- 60 millilitres olive oil
- Juice of 0.5 lemon
Instructions
- Preheat Oven: Set your oven to 180°C (356°F) and allow it to fully preheat to ensure even cooking of the stuffed leeks.
- Prepare the Filling: In a large mixing bowl, combine ground beef, round rice, finely chopped parsley and mint, diced tomato, pomegranate molasses, olive oil, salt, black pepper, Baharat spice, and juice of half a lemon. Mix thoroughly until all ingredients are well incorporated, creating a flavorful filling.
- Prepare the Leeks: Trim the base of each leek and slice each stalk lengthwise down the center. Carefully separate the leaves into long, flat leaf layers suitable for stuffing.
- Stuff the Leeks: Place a spoonful of the prepared filling at one end of each leek leaf. Fold the leaf into a triangular shape, then continue folding lengthwise until fully sealed, resembling a filled pastry.
- Arrange and Prepare Sauce: Arrange the stuffed leek triangles in a single layer in a baking dish. In a separate bowl, combine water, date syrup, olive oil, and juice of half a lemon to make the sauce. Pour this sauce evenly over the stuffed leeks.
- Cover and Bake: Cover the baking dish first with damp parchment paper and then with aluminum foil to retain moisture. Bake in the preheated oven for 75 minutes, allowing the flavors to meld and the leeks to cook through.
- Bake Uncovered: Remove the coverings and check the liquid level. If most of it has evaporated, add an additional 120 millilitres of water to keep the leeks moist. Continue baking uncovered for another 15 minutes until the leeks are tender and the surface is lightly golden.
Notes
- To ensure even cooking, use fresh, large leeks that can be easily peeled into layers.
- The Baharat spice blend adds a warm, aromatic flavor, but you may adjust the amount to taste.
- If you prefer a vegetarian version, substitute ground beef with cooked lentils or chopped mushrooms.
- Covering the dish with parchment paper before foil prevents the sauce from burning and keeps the leeks moist.
- Serve warm as a main course accompanied by a crisp salad or yogurt sauce.
