Stuffed Leek Triangles

• servings: 4 servings
• active time: 30 minutes
• total time: 1 hour 45 minutes

Ingredients

5 leeks (light part only, cleaned and cut into large pieces)

1 cup rice (200g)

1 cup cooked beans (200g)

Handful chopped parsley and mint

1 diced tomato

2 tbsp pine nuts

4 tbsp olive oil

Seasoning (black pepper, nutmeg, paprika, coriander, cinnamon, cumin, salt)

1/2 Juice of lemon

2 cups 500 ml of water

1/3 cup of pomegranate syrup

1/4 cup of olive oil

Juice of 1/2 lemon

Directions

Preparation: Preheat the oven to 180C/360F. Mix the filling ingredients, including the rice, beans, herbs, and spices, with olive oil and lemon juice.

Leek Preparation: Boil the leek pieces in water for about 2-3 minutes until they are soft and pliable. Drain and cool them down. Prepare the leeks by slicing into large pieces and then fold them with the filling

Baking Setup: Arrange the stuffed leeks in a baking dish. Mix the sauce ingredients and pour over the leeks.

Baking: Cover with parchment and foil, bake for 1 hour and 15 minutes, then uncover and bake for an additional 15 minutes for a golden finish.

Serving: Serve the stuffed leeks warm, drizzled with the remaining sauce from the baking dish.

Nutrition

• Calories: 350 kcal