Leek Filling

Leek Filling




40 min


40 min


5 people


40 minutes


40 minutes


  • 5 large leeks

    For domestic spending:

  • 250 grams of ground beef
  • 1 onion
  • 2 tablespoon rice
  • 1 handful of dill (finely chopped)
  • 1 handful of finely chopped parsley
  • 1 tablespoon tomato slice
  • 1 sweet spoon butter at room temperature
  • 1 tea spoon salt
  • 1 tea spoon black pepper

    For the above:

  • 1 tablespoon tomato slice
  • 1 tablespoon butter
  • 1 water glass of hot water

Key point

You can also fill the leeks with boiling water, you can wash the drapes, cut them into strips with finger width, press on the top, remove the middle and fill with the mortar you prepared. But this time you have to keep the cooking time longer.

How is it prepared?

  1. Wash the drapes and cut them in white so that their fingers are wide.

  2. In this way, take the cutlery in a pot, add enough water to reach it, and boil it for about 20 minutes until it softens.

  3. For domestic spending; take a thin onion and put the other ingredients in it and mix it well.

  4. Remove the steamed guards from the water, wait for it to cool off, and open the leashes by cutting one piece of each leek piece with the knife.

  5. Fill the curtains you have made like strips of leaf with the inner mortar, wrap them like a wrap and place in a pot that you will cook.

  6. For the top; Fry 1 tablespoon butter in a skillet and cook 1 tablespoon chopped onion. Add hot water and mix well.

  7. Move this prepared stewed sauce over the leek stuffs and cover it with a porcelain plate on top of the stuffed stuff and turn the lid off.

  8. Cook in this way for about 30 minutes and serve hot hot.


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