Elegant Stuffed Leeks with Rice and Beef Recipe
These Elegant Stuffed Leeks with Rice and Beef offer a delightful blend of tender leek leaves wrapped around a flavorful filling of ground meat, rice, and aromatic herbs. Baked in a rich pomegranate and date syrup sauce, this dish encapsulates Middle Eastern-inspired flavors with the warm spice of Baharat seasoning, producing a succulent and visually impressive meal perfect for gatherings and special occasions.
- Prep Time: 30 minutes
- Cook Time: 1 hour 15 minutes covered + 15 minutes uncovered
- Total Time: 1 hour 45 minutes
- Yield: 30 servings
- Category: Main Course
- Method: Baking
- Cuisine: Middle Eastern
Ingredients
For the Filling
- 5 leeks (ends trimmed)
- 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)
- 2 cups water
For the Sauce
- ⅓ cup date syrup
- ¼ cup olive oil
- ½ lemon (squeezed)
Instructions
- Preheat Oven: Preheat your oven to 355°F (180°C) to prepare for baking the stuffed leeks.
- Prepare Filling: In a mixing bowl, combine the ground meat, rinse the rice, chopped parsley, chopped mint, finely diced tomato, pomegranate molasses, olive oil, salt, black pepper, Baharat spice, the juice of half a lemon, and 2 cups of water. Mix all ingredients thoroughly to create a flavorful filling.
- Prepare Leeks: Trim the bottom of the leeks and carefully make a lengthwise slit down the center. Gently separate them into individual leaf-like layers while keeping the base intact to wrap the filling.
- Stuff Leeks: Take a spoonful of the filling and place it at the base end of each leek layer. Fold the leek over the filling into a triangular shape and continue folding along the length until resembling a small triangular pastry.
- Arrange in Baking Dish: Place all the stuffed leek triangles upright and close together in a baking dish, so they support each other during baking.
- Prepare and Add Sauce: Mix the date syrup, olive oil, and juice of half a lemon to create a sauce. Pour this sauce evenly over the arranged stuffed leeks in the baking dish.
- Cover and Bake: Cover the dish with damp parchment paper and then with aluminum foil to retain moisture. Bake in the preheated oven for 1 hour and 15 minutes to cook the filling and leeks thoroughly.
- Finish Baking: Remove the parchment and foil cover. If the liquids have evaporated significantly, add ½ cup of water. Bake uncovered for an additional 15 minutes to lightly brown the leeks and thicken the sauce.
Notes
- Use round rice for optimal texture and absorption in the filling.
- Be gentle when separating leek layers to avoid tearing.
- Covering the dish during baking helps retain moisture and prevents drying out.
- Adjust seasoning in the filling to taste, especially salt and spices.
- This dish pairs well with a fresh salad or yogurt-based side.
- Leftovers can be refrigerated and reheated gently in the oven.
