The Middle East boasts an abundance of stuffed vegetables, and Sephardi cuisine celebrates them as symbols of bounty and prosperity. Leek triangles, however, offer a fresh twist on this beloved tradition. Instead of relying on pastry dough, this recipe uses tender leeks as a healthy and flavorful wrapper.
Stuffed with your choice of ground meat – be it beef, lamb, or even a vegan alternative – these leeks are a crowd-pleaser. A tangy pomegranate syrup sauce completes the dish, adding a touch of sweetness and depth. So, ditch the ordinary and embrace this creative and delicious take on stuffed vegetables!
Ingredients
Servings 4
- 2 large leeks light part only cleaned and cut into large pieces to fit in a large pot
- 1 pound ground beef
- 1/4 cup chopped parsley
- 1/4 cup chopped mint
- 1 diced tomato
- 2 tablespoons pine nuts
- 4 tablespoons olive oil
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 1 teaspoons pomegranate molasses
- 1 teaspoon Cinnamon
- 2 teaspoons Paprika
- 1 teaspoon Cumin
- 1/2 teaspoon Ground coriander
- 1/4 teaspoon Nutmeg
- 1/2 Juice of lemon
For the Sauce:
- 2 cups water
- 1/2 cup pomegranate syrup
- 1/4 cup olive oil
- Juice of 1/2 lemon
Nutritional Facts
Nutrition Facts
Stuffed Leeks
Amount per Serving
Calories
561
% Daily Value*
Fat
42
g
65
%
Saturated Fat
8
g
50
%
Trans Fat
1
g
Polyunsaturated Fat
5
g
Monounsaturated Fat
26
g
Cholesterol
40
mg
13
%
Sodium
356
mg
15
%
Potassium
305
mg
9
%
Carbohydrates
35
g
12
%
Fiber
1
g
4
%
Sugar
21
g
23
%
Protein
11
g
22
%
Vitamin A
832
IU
17
%
Vitamin C
15
mg
18
%
Calcium
49
mg
5
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Instructions
- Preheat the oven to 350℉. In a bowl combine beef with parsley, mint, tomato, pine nuts, olive oil, salt, pepper,..... and lemon juice.
- Boil the leeks in water for about 2-3 minutes until they are soft and pliable. Drain and cool them down. Slice into one side of leeks and peel layers. Lay each layer on counter, place a tablespoon filling on one end and fold over itself into a triangle. Arrange in a baking dish.
- In a small bowl combine water with pomegranate syrup, olive oil and lemon juice. Cover the leeks with the sauce.
- 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.
- Serve drizzled with the remaining sauce from the baking dish.
Amazing. Love it. So creative. I will do it B”H for Rosh ha Shanah but parve. We don’t eat meat. Mushroom will make it