Leeks Stuffed with Majadra
Directions
- 1Prepare the leeks: Cut off the dark green tops, make a lengthwise cut in the white part, and separate into sheets.
- 2Make the filling: Mix rice, lentils, leek leftovers, lemon zest, oregano, chili flakes, olive oil, salt, and raisins.
- 3Stuff & Arrange: Fill each leek sheet with the mixture, roll it up, and place in a baking dish.
- 4Make the sauce: Mix lemon juice, date syrup, salt, baharat, water, and olive oil.
- 5Pour the sauce over the leeks until almost covered.
- 6Bake: 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.
- 7Serve: Drizzle with extra sauce and garnish with lemon zest, strawberries, pistachios, yogurt, and olive oil.
Ingredients
- 3 large leeks
- 0.75 cup raw rice
- 0.75 cup raw green lentils
- 1 cup chopped leek leftovers
- 2 lemon zest
- 0.25 cup fresh oregano or thyme leaves
- 1 tsp dried chili flakes
- 3 tbsp olive oil
- 2 tsp salt
- 1 cup raisins
- 3 tbsp olive oil
- 0.67 cup lemon juice
- 0.33 cup date syrup
- 2 tsp salt
- 2 tsp baharat spice mix
- 2 cups water
- 1 lemon zest and juice
- 1 diced strawberries
- 1 chopped pistachios
- 1 Greek yogurt
- 1 olive oil
Equipment
knifebaking dishmixing bowlforkoven
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