Olive Oil-Sumac Stuffed Leek Recipe


  • 4 thick leeks
  • 1 onion chopped edible
  • 1 cup of rice
  • 1/2 coffee cup of olive oil
  • 1/2 tablespoon of tomato paste
  • 1/2 tablespoon of chili paste
  • 1 teaspoon sumac
  • 1 tablespoon of black pepper
  • 1 teaspoon paprika
  • 1 tablespoon of dry basil
  • 1 tablespoon of dried mint
  • 5-6 sprigs of parsley finely chopped
  • 5-6 sprigs of dill, finely chopped
  • 3-4 sprigs of fresh mint, finely chopped
  • 1 teaspoon sugar
  • juice of 1/2 lemon
  • 1 carrot trimmed
  • 1 tablespoon of water
  • Salt

For the sauce;

  • 2 cups of hot water
  • juice of 1/2 lemon
  • 1/2 coffee cup of olive oil

Preparation Of

Remove the outer skins and heads of the leeks. The white parts are 10 cm. Divide it into long pieces. Wash a lot. Do not throw away the green parts. Reserve for later use. Tomorrow before it goes down vertically from the middle to the bottom. In order for the leaves to open and wrap easily, boil them in boiling salted water for 2 minutes and drain. Wait for it to cool. Add oil and onion to the pan and sauté. Add the sauces. Add the washed rice and spices and continue frying for 2-3 minutes. Add 1 tablespoon of water and mix. Cook on low heat until it takes the water. Remove from the stove and add the greens and mix. Let it cool down. Put your mortar on the opened leaves of your cooled leeks and wrap them. Put your wraps in the pot and put the carrots on them. Add the sauce. Press with a heat-resistant plate to prevent it from falling apart, cover the lid and cook the rice on low heat until soft. You can take your cooled wraps on a serving plate and add lemon slices, carrots and chopped dill and serve. Enjoy your meal.

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