 |
| Stuffed Leek |
Ingredients
1 kilo thick leeks
1 onion
250 g ground meat
1/3 glass rice
4 tablespoons vegetable oil
1/2 teaspoon black pepper
7 parsley stems
1 teaspoon dried mint
2 glasses hot water
1 tablespoon tomato paste
1 teaspoon salt
1/2 glass water
Cooking Instructions
First separate the green parts of leek for another meal. Cut the white parts into pieces, two inches each pieces. Add the leek pieces into the boiling water with salt. Cook until leeks soften. Take from the hot water and wash with cold water. Slit the leek pieces break into leaves. Prepare the stuffing. Dice the onions, add ground meat, washed rice, tomato paste, black pepper, salt, two tablespoons oil and 1/2 glass water, and mix. Put walnut size stuffing on the leek leaf, crease the leaf as a triangle, and adjust the remaining sides of the leaf to it. Repeat this until all leaves end. Place into the pot, add two tablespoons oil and two glasses water, cook for 45 minutes over medium heat.
|
|
 |
Contact us about this recipe |
 |
Tell a friend about this recipe |
 |
Printer friendly version |
|
|
|
|
