Stuffed Leeks with Beef
Tender leeks filled with a savory mix of ground beef, rice, herbs, and spices, baked in a rich sauce until golden and flavorful, perfect for a gluten-free main course.
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.