Meat Stuffed Leeks
We are here with the delicious alternative meat stuffed leeks recipe that takes stuffed recipes to a different level, utilizing leeks, a close relative of onions. We know that you mostly use leeks in olive oil dishes or in a delicious pastry recipe. This time, we are transforming the powerful antioxidant source leeks into thin, pencil-like rolls. Meat stuffed leeks, which are not as laborious to prepare as vine leaves but are equally delicious, can even surpass the stuffed recipes you are familiar with and love. Now, let's explain step by step how we obtained these thin, delicious rolls by filling the leeks cut into strips with the prepared minced meat mixture.
Ingredients
- leeks - 1000.03 grams
- lamb mince - 250.03 grams fatty
- onion - 150.03 grams chopped
- rice - 180.03 grams soaked in hot water for 20 minutes
- garlic - 15.03 grams chopped
- tomato paste - 35.03 grams
- pepper paste - 35.03 grams
- ground black pepper - 2.03 grams
- salt - 9.03 grams
- butter - 15.03 grams
Preparation Info
- Prep Time: 45 min
- Cook Time: 25 min
- Rest Time: 0 min
- Serving: 4 people
- Difficulty: Medium
- Meal Type: -
Steps
- Cut the leeks into 8 cm long pieces and separate the layers.
- Mix all the remaining ingredients in a mixing bowl and prepare the stuffing for the dolma.
- To prevent the bottom of the pot from sticking, spread a few leek leaves at the bottom. Fill the leeks with the stuffing leaving a little space at the top, and place them in the pot. Cover with a plate, add enough water to not cover the leeks, and place on high heat. When it starts to boil, reduce the heat a little. Make sure there is boiling all over the pot. Check if it is cooked after about 20 minutes, drain any excess water, and transfer the dolmas to a serving plate.
- Pour whipped yogurt on top when serving.
Allergens
- Laktoz