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Stuffed Leeks

Stuffed Leek Triangles

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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 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 45 minutes

Equipment

  • Oven
  • Mixing bowl
  • Baking Dish
  • kitchen knife.

Ingredients

  • 5 leeks light part only, cleaned and cut into large pieces
  • 1 cup rice 200g
  • 1 cup cooked beans 200g
  • Handful chopped parsley and mint
  • 1 diced tomato
  • 2 tbsp pine nuts
  • 4 tbsp olive oil
  • Seasoning black pepper, nutmeg, paprika, coriander, cinnamon, cumin, salt
  • 1/2 Juice of lemon

For the Sauce:

  • 2 cups 500 ml of water
  • 1/3 cup of pomegranate syrup
  • 1/4 cup of 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.

Nutrition

Calories: 350kcal
Calories: 350kcal
Cost: $10
Course: Appetizer, Main Course, Side Dish
Cuisine: Middle Eastern
Keyword: Stuffed Leeks