Turkish Sour Stuffed Leeks

Instructions

1. Step 1

   Trim the roots and dark-green tops from the leeks. Cut the white and pale-green sections crosswise into pieces about 7 cm long.

   Ingredients used: 3.0 piece Leek

   Cookware: Chef Knife, cutting board

2. Step 2

   Bring 2000 ml water and 4 gr salt to a boil in a large pot. Add the leek sections and simmer over medium heat until pliable but not falling apart.

   Timer: 8 min (fixed)

   Ingredients used: 4.0 gr Salt, 2000.0 ml Water

   Cookware: large pot

3. Step 3

   Drain the leek sections, cover them loosely, and let them cool until comfortable to handle.

   Timer: 10 min (fixed)

   Cookware: colander

4. Step 4

   Make one lengthwise cut through the side of each leek section, stopping at the center. Carefully separate the sections into individual curved layers.

   Cookware: Chef Knife, cutting board

5. Step 5

   Mix the ground meat, rice, dried mint, 4 gr sumac, allspice, 6 gr salt, black pepper, 30 ml pomegranate molasses, garlic, lemon juice, and 60 ml water until evenly combined.

   Ingredients used: 2.0 gr Allspice, 2.0 gr Dried Mint, 15.0 gr Garlic, 200.0 gr Ground Beef, 2.0 gr Ground Black Pepper, 30.0 ml Lemon Juice, 30.0 ml Pomegranate Molasses, 6.0 gr Salt, 4.0 gr Sumac, 60.0 ml Water, 90.0 gr White Rice

   Cookware: mixing bowl

6. Step 6

   Place a modest strip of filling near one short end of each leek layer and roll it loosely around the filling. Arrange the rolls seam-side down in a single snug layer in the baking dish.

   Cookware: baking dish

7. Step 7

   Whisk 240 ml water with the olive oil, 60 ml pomegranate molasses, and 6 gr sumac. Pour the sauce evenly over the rolls and cover the dish tightly with foil.

   Ingredients used: 60.0 ml Olive Oil, 60.0 ml Pomegranate Molasses, 6.0 gr Sumac, 240.0 ml Water

   Cookware: aluminum foil, baking dish, small bowl, whisk

8. Step 8

   Bake the covered rolls in a preheated oven at 190°C until the rice is nearly tender.

   Timer: 45 min (fixed)

   Cookware: aluminum foil, baking dish

9. Step 9

   Remove the foil and continue baking until the rolls are tender and the center of the filling reaches at least 71°C.

   Timer: 15 min (fixed)

   Cookware: baking dish

10. Step 10

    Spread the strained yogurt over a serving platter and arrange the hot stuffed leeks on top.

    Ingredients used: 60.0 gr Strained yogurt

    Cookware: serving platter

11. Step 11

    Melt the butter in a small saucepan over medium heat. Stir in the red pepper flakes, cook briefly until fragrant, and drizzle over the stuffed leeks.

    Timer: 2 min (fixed)

    Ingredients used: 28.0 gr Butter, 1.0 gr Turkish Red Pepper Flakes (Pul Biber)

    Cookware: serving platter, small saucepan