Stuffed Leek Recipe (With Minced Meat and Rice)
This stuffed leek recipe is prepared by wrapping boiled leek leaves with minced meat and rice and cooking them with tomato paste-garlic sauce. The ingredients are practical, the how-to steps are clear; It cooks in the pot in 30 minutes. You will get a balanced, sour-sweet aroma with lemon juice and pomegranate syrup.
Ingredients
1. Ingredients
2. Stuffing ingredients
3. For sauce and cooking
Step-by-Step Method
Preparing the leeks
Wash the leeks thoroughly. Cut off the green parts and throw them away. Lightly scratch along the length with the tip of the knife; Thus, the layers are separated more easily.
Boil and cut into strips
Cut the leeks into layers and cut into strips about 4 fingers wide. Blanch in boiling water for 3 minutes; Then take it out and strain it, let it cool enough not to burn your hands.
Mixing the stuffing
Combine rice and bulgur in a bowl. Add minced meat, chopped onion, parsley, olive oil, pomegranate syrup, tomato paste and spices. Mix well with a spoon; Let the mortar be distributed equally everywhere.
Wrapping the stuffed vegetables
Put appropriate amount of the mixture into each leek strip. Wrap without tightening too much; Leave some margin as the rice will swell a little while cooking.
Preparing the sauce
In a small bowl, dilute the tomato paste with hot water. Add garlic, olive oil and lemon juice and mix.
Arranging them in the pot and making the sauce
Arrange the stuffed vegetables tightly, side by side, in the pot. Pour the sauce you prepared over it. If necessary, shake the pot slightly to allow the sauce to fall into the gaps.
Cooking
Close the lid when it starts to boil over medium heat. Cook for 30 minutes on low-medium heat. Remove from the stove, let it rest for 5 minutes and serve.