Stuffed Leeks with Meat (Print Version)
# Ingredients:
→ Main Ingredients
01 -
2 leeks, just the white portion
02 -
225 grams minced beef
03 -
0.25 cup uncooked short grain rice
04 -
0.5 cup finely chopped yellow onion
05 -
4 garlic cloves, crushed or finely chopped
06 -
4 tablespoons chopped fresh parsley
07 -
2 teaspoons dried thyme or summer savory
08 -
1 teaspoon dill (dried)
09 -
1 teaspoon dried mint leaves
10 -
1 teaspoon table salt
11 -
1 teaspoon ground black pepper
→ Extras
12 -
0.5 cup regular water
13 -
0.25 cup veggie oil
# Instructions:
01 -
Get your oven hot at 185°C (365°F).
02 -
Trim off the green parts of your leeks but keep them as long as you can. Make a small cut down the side to peel the leaves apart. Wash each leaf really well.
03 -
Boil a big pot of water. Drop the leek leaves in for about 20-30 seconds until they're soft. Take them out and put aside.
04 -
Throw the minced beef, rice, chopped onion, garlic, parsley, thyme (or savory), dill, mint, salt, and pepper in a bowl and mix it all together.
05 -
Pour half your veggie oil across the bottom of your pan or skillet.
06 -
Spread out your leek leaves. Big leaves can stand alone, but small ones should overlap a bit. Put a couple spoonfuls of the meat mix on each leaf. Wrap the leeks around the filling and place in your pan. Do this with all your leaves.
07 -
Pour the rest of your oil and the water over your stuffed leeks in the pan.
08 -
Put a lid or some foil over your pan and stick it in the hot oven for 45 minutes.
09 -
Take the cover off and let it cook another 30 minutes until the liquid goes down and your leeks turn golden and soft.
# Notes:
01 -
Quickly boiling the leeks makes them pliable so you can wrap them easily around your stuffing.
02 -
The water in the cooking pan keeps everything moist while it's in the oven.