Leeks Stuffed with Majadra

75 mins
Serves 1
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Directions

  1. 1Prepare the leeks: Cut off the dark green tops, make a lengthwise cut in the white part, and separate into sheets.
  2. 2Prepare the leeks: Cut off the dark green tops, make a lengthwise cut in the white part, and separate into sheets.
  3. 3Prepare the leeks: Cut off the dark green tops, make a lengthwise cut in the white part, and separate into sheets.
  4. 4Make the filling: Mix rice, lentils, leek leftovers, lemon zest, oregano, chili flakes, olive oil, salt, and raisins.
  5. 5Make the filling: Mix rice, lentils, leek leftovers, lemon zest, oregano, chili flakes, olive oil, salt, and raisins.
  6. 6Make the filling: Mix rice, lentils, leek leftovers, lemon zest, oregano, chili flakes, olive oil, salt, and raisins.
  7. 7Stuff & Arrange: Fill each leek sheet with the mixture, roll it up, and place in a baking dish.
  8. 8Stuff & Arrange: Fill each leek sheet with the mixture, roll it up, and place in a baking dish.
  9. 9Stuff & Arrange: Fill each leek sheet with the mixture, roll it up, and place in a baking dish.
  10. 10Make the sauce: Mix lemon juice, date syrup, salt, baharat, water, and olive oil.
  11. 11Make the sauce: Mix lemon juice, date syrup, salt, baharat, water, and olive oil.
  12. 12Make the sauce: Mix lemon juice, date syrup, salt, baharat, water, and olive oil.
  13. 13Pour the sauce over the leeks until almost covered.
  14. 14Pour the sauce over the leeks until almost covered.
  15. 15Pour the sauce over the leeks until almost covered.
  16. 16Bake: Cover tightly with baking paper and foil. Bake at 220°C (turbo) for 60-75 min, then uncover, baste with sauce, and bake 15 min more.
  17. 17Bake: Cover tightly with baking paper and foil. Bake at 220°C (turbo) for 60-75 min, then uncover, baste with sauce, and bake 15 min more.
  18. 18Bake: Cover tightly with baking paper and foil. Bake at 220°C (turbo) for 60-75 min, then uncover, baste with sauce, and bake 15 min more.
  19. 19Serve: Drizzle with extra sauce and garnish with lemon zest, strawberries, pistachios, yogurt, and olive oil.
  20. 20Serve: Drizzle with extra sauce and garnish with lemon zest, strawberries, pistachios, yogurt, and olive oil.
  21. 21Serve: Drizzle with extra sauce and garnish with lemon zest, strawberries, pistachios, yogurt, and olive oil.

Ingredients

  • 3 large leeks
  • 3 large leeks
  • 3 large leeks
  • 0.75 cup raw rice
  • 0.75 cup raw rice
  • 0.75 cup raw rice
  • 0.75 cup raw green lentils
  • 0.75 cup raw green lentils
  • 0.75 cup raw green lentils
  • 1 cup chopped leek leftovers
  • 1 cup chopped leek leftovers
  • 1 cup chopped leek leftovers
  • 2 lemon zest
  • 2 lemon zest
  • 2 lemon zest
  • 0.25 cup fresh oregano or thyme leaves
  • 0.25 cup fresh oregano or thyme leaves
  • 0.25 cup fresh oregano or thyme leaves
  • 1 tsp dried chili flakes
  • 1 tsp dried chili flakes
  • 1 tsp dried chili flakes
  • 3 tbsp olive oil
  • 3 tbsp olive oil
  • 3 tbsp olive oil
  • 2 tsp salt
  • 2 tsp salt
  • 2 tsp salt
  • 1 cup raisins
  • 1 cup raisins
  • 1 cup raisins
  • 3 tbsp olive oil
  • 3 tbsp olive oil
  • 3 tbsp olive oil
  • 0.67 cup lemon juice
  • 0.67 cup lemon juice
  • 0.67 cup lemon juice
  • 0.33 cup date syrup
  • 0.33 cup date syrup
  • 0.33 cup date syrup
  • 2 tsp salt
  • 2 tsp salt
  • 2 tsp salt
  • 2 tsp baharat spice mix
  • 2 tsp baharat spice mix
  • 2 tsp baharat spice mix
  • 2 cups water
  • 2 cups water
  • 2 cups water
  • 1 lemon zest and juice
  • 1 lemon zest and juice
  • 1 lemon zest and juice
  • 1 diced strawberries
  • 1 diced strawberries
  • 1 diced strawberries
  • 1 chopped pistachios
  • 1 chopped pistachios
  • 1 chopped pistachios
  • 1 Greek yogurt
  • 1 Greek yogurt
  • 1 Greek yogurt
  • 1 olive oil
  • 1 olive oil
  • 1 olive oil

Equipment

knifebaking dishmixing bowlforkoven