Elegant Stuffed Leeks with Beef is a delightful Middle Eastern-inspired dish that combines tender, subtly sweet leeks with a savory blend of spiced ground beef and rice. Each leek is carefully prepared and filled with a fragrant mixture that balances fresh herbs, bright tomatoes, and the unique warmth of Baharat spice, then baked slowly to develop deep, rich flavors.
This recipe not only offers a hearty and comforting meal but also presents beautifully on the plate, making it perfect for both family dinners and special occasions. The luscious sauce made from date syrup and pomegranate molasses adds a luxurious touch of sweetness that rounds out the dish perfectly.
- The combination of fresh herbs and Baharat spice creates a flavorful and aromatic filling.
- Stuffing the leeks makes for an elegant presentation suitable for entertaining.
- Slow baking in a sweet and tangy sauce ensures tender leeks and a moist, savory filling.
- Gluten-free and balanced for a nutritious, satisfying main course.
Ingredients
- Leeks: Five fresh leeks trimmed and cleaned to create long, tender leaf segments for stuffing.
- Ground beef: 200 grams of lean ground beef provides a hearty, protein-rich filling base.
- Round rice: One cup of round rice, giving the filling a soft, chewy texture once cooked.
- Parsley: 60 millilitres of finely chopped fresh parsley adds bright, herbal freshness.
- Mint: 60 millilitres of finely chopped fresh mint gives a cool, vibrant contrast to the beef.
- Tomato: One medium tomato, diced finely to add juicy acidity and moisture to the filling.
- Pomegranate molasses: Two tablespoons lend a tart-sweet depth that enhances the savory meat.
- Olive oil: A total of 120 millilitres for cooking and sauce, bringing fruity richness and smooth texture.
- Salt: One flat teaspoon to season the filling and highlight flavors.
- Black pepper: Half a teaspoon for gentle heat and earthiness.
- Baharat spice: One teaspoon, a warm Middle Eastern blend that adds aromatic complexity.
- Fresh lemon juice: Juice of half a lemon, brightening the filling and sauce with zesty acidity.
- Water: 480 millilitres for baking, ensuring the leeks stay moist and tender.
- Date syrup: 80 millilitres adds natural sweetness and a subtle caramel undertone to the sauce.
Instructions
- Preheat your oven
Set the oven temperature to 180°C (356°F) and allow it to fully preheat to ensure even cooking throughout the baking process.
- Prepare the filling mixture
In a large bowl, combine ground beef, round rice, chopped parsley, mint, diced tomato, pomegranate molasses, olive oil, salt, black pepper, Baharat spice, and fresh lemon juice. Mix thoroughly to blend all the flavors evenly, ensuring the meat and rice are well coated with herbs and spices.
- Trim and separate the leeks
Trim the base of each leek carefully, then slice lengthwise down the center. Gently separate each leek into long, flat leaf layers, making sure to keep them intact for stuffing.
- Stuff and shape the leeks
Place a spoonful of the filling at one end of each leek segment. Fold the leek over in a triangular shape and continue folding tightly along the length until the filling is completely enclosed, forming a neat stuffed package resembling filled pastry.
- Arrange and prepare for baking
Lay the stuffed leek triangles in a single layer within a baking dish. In a separate bowl, whisk together water, date syrup, olive oil, and lemon juice to make the sauce. Pour this sauce evenly over the stuffed leeks to keep them moist and add flavor during baking.
- Cover and bake
Cover the dish first with damp parchment paper, then seal with aluminum foil to trap steam. Bake for 75 minutes, allowing the filling to cook through and the leeks to soften gently in the flavorful sauce.
- Finish baking uncovered
Remove the parchment and foil. If the sauce has mostly evaporated, add an extra 120 millilitres of water to maintain moisture. Bake uncovered for an additional 15 minutes until the leeks are tender and the surface turns lightly golden, signaling perfect doneness.
- This dish goes wonderfully with a side of cool yogurt or a fresh green salad to balance the rich flavors.
- You can prepare the leeks a day in advance and store them refrigerated before filling to save time on baking day.
- Make sure to wash leeks thoroughly to avoid any sand or grit trapped between layers which can affect texture.
Storage Tips
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a covered dish to preserve moisture. This dish can also be frozen before baking for up to one month.
Serving Suggestions
Serve these stuffed leeks warm, accompanied by plain yogurt or tzatziki for a cooling contrast. A simple cucumber and tomato salad or warm flatbreads also complement this dish nicely, balancing the hearty filling and sweet-tart sauce.
- Use fresh, firm leeks and slice carefully for perfect stuffing and presentation.
- Squeeze fresh lemon over the dish just before serving for a bright finish.
- Adjust the Baharat spice and pomegranate molasses to control the flavor intensity based on preference.
FAQs
- Can I use other meats for the filling?
Yes, ground lamb or turkey work well as alternatives and add different flavor profiles to the dish.
- Is it necessary to soak the rice before mixing?
Soaking is not required; the rice cooks thoroughly during the slow baking with the leeks and sauce.
- Can I prepare this recipe vegan?
To make a vegan version, substitute ground meat with a mixture of cooked lentils and mushrooms, and adjust seasonings accordingly.
- What can I use if I don’t have date syrup?
Honey or maple syrup can be used as substitutes, although the flavor will be slightly different.
- How do I clean the leeks properly?
Cut the leeks lengthwise and rinse under running water, separating the layers to remove any trapped soil or grit.
- Can I make this dish gluten-free?
This recipe is naturally gluten-free when using rice and all listed ingredients, perfect for gluten-sensitive diets.
Stuffed Leeks with Beef
Equipment
- 1 large mixing bowl
- 1 baking dish
- 1 oven
- 1 Knife for trimming and slicing leeks
Ingredients
- 5 leeks ends trimmed
- 7 oz ground beef
- 1 cup round rice
- 1/4 cup parsley finely chopped
- 1/4 cup mint finely chopped
- 1 medium tomato finely diced
- 2 tablespoons pomegranate molasses
- 1/4 cup olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon baharat spice
- Juice of 1/2 lemon
- 2 cups water
- 1/3 cup date syrup
- 1/4 cup olive oil
- Juice of 1/2 lemon
Instructions
- Preheat oven to 180°C (356°F).
- In a large mixing bowl, combine ground beef, round rice, parsley, mint, diced tomato, pomegranate molasses, olive oil, salt, black pepper, baharat spice, and lemon juice. Mix thoroughly.
- Trim the base of each leek, slice lengthwise to the center, and carefully separate into long, flat leaf layers.
- Spoon the filling onto one end of each leek segment. Fold into a triangular shape and continue folding along the leek until sealed like a filled pastry.
- Arrange the stuffed leek triangles in a single layer in a baking dish.
- In a bowl, mix water, date syrup, olive oil, and lemon juice. Pour this sauce evenly over the leeks.
- Cover the dish with damp parchment paper and aluminum foil, then bake for 75 minutes.
- Remove coverings. If most liquid has evaporated, add 1/2 cup water. Bake uncovered for 15 minutes until leeks are tender and lightly golden.
Notes
- Pair well with yogurt or fresh salad.
- Prepped leeks can be refrigerated a day ahead.
- Clean leeks thoroughly to remove grit.
