Stuffed Leeks

Course: Appetizer, Side Dish

Cuisine: israeli, Middle Eastern

Prep Time: 20

Cook Time: 1 15

Total Time: 1 35

Servings:

Calories: 561kcal

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

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.