Ingredients (for approximately 30 pieces):
- 5 leeks, white part only
For the filling:
- 1 cup rice
- 200 grams (7 oz) ground meat
- 1/4 cup (1 oz) chopped parsley
- 1/4 cup (1 oz) chopped mint
- 1 tomato, diced
- 2 tablespoons pomegranate molasses
- 4 tablespoons (2 oz) olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon baharat (Middle Eastern spice blend)
- Juice of 1/2 lemon
For the sauce:
- 500 ml (2 cups) water
- 1/3 cup (2.7 oz) silan (date syrup)
- 1/4 cup (2 oz) olive oil
- Juice of 1/2 lemon
Instructions:
1. Prepare the filling: Mix all the filling ingredients in a bowl.
2. Prepare the leeks: Remove the bottom part of each leek and discard it. Cut a slit along the length of each leek deep enough to reach the center. Separate each leek into "sheets."
3. Stuff the leeks: Place a tablespoon of the filling at the edge of each leek sheet. Fold the edge toward the opposite side to form a triangle. Continue folding along the length of the leek, creating additional triangles until you have a uniform shape. Place them on a baking tray.
4. Prepare the sauce: Mix all the sauce ingredients together. Pour the sauce over the stuffed leeks.
5. Bake: Cover the tray with wet parchment paper, then cover it with aluminum foil. Bake in a preheated oven at 180°C (350°F) for about 1 hour and 15 minutes. Remove the covers. If the liquid has evaporated, add 1/2 cup (4 oz) of water. Bake for an additional 15 minutes, uncovered.