These Stuffed Leek Triangles offer a unique and flavorful blend of rice, beans, and aromatic herbs wrapped in tender leek leaves, baked in a tangy pomegranate and lemon sauce. They make a delicious and visually appealing dish that's both healthy and satisfying.
Servings 4
Prep Time 30 minutesmins
Cook Time 1 hourhr15 minutesmins
Total Time 1 hourhr45 minutesmins
Equipment
Oven
Mixing bowl
Baking Dish
kitchen knife.
Ingredients
5leekslight part only, cleaned and cut into large pieces
Seasoningblack pepper, nutmeg, paprika, coriander, cinnamon, cumin, salt
1/2Juice of lemon
For the Sauce:
2cups500 ml of water
1/3cupof pomegranate syrup
1/4cupof olive oil
Juice of 1/2 lemon
Instructions
Preparation: Preheat the oven to 180C/360F. Mix the filling ingredients, including the rice, beans, herbs, and spices, with olive oil and lemon juice.
Leek Preparation: Boil the leek pieces in water for about 2-3 minutes until they are soft and pliable. Drain and cool them down. Prepare the leeks by slicing into large pieces and then fold them with the filling
Baking Setup: Arrange the stuffed leeks in a baking dish. Mix the sauce ingredients and pour over the leeks.
Baking: Cover with parchment and foil, bake for 1 hour and 15 minutes, then uncover and bake for an additional 15 minutes for a golden finish.
Serving: Serve the stuffed leeks warm, drizzled with the remaining sauce from the baking dish.
Notes
The filling can be prepared a day ahead and kept in the fridge; for a vegan version, ensure the beans are not prepared with any animal products.