Stuffed Leek Leaves

Stuffing:
2-3 large leeks
1 finely chopped onion
2 tbs olive oil
9 oz ground lamb
1/4 cup semolina
1/4 cup short-grain rice
3 oz. chopped dry apricots
2 oz. chopped dry apples
2 oz. chopped raisins
1 medium bunch chopped parsley
1/2 tsp. ground cinnamon
salt and freshly ground pepper to taste

Sauce
3 tbs olive oil
2 tbs lemon juice
2 tbs Tamarind syrup
salt and freshly ground pepper to taste
1/2 cup water

 
Preparation:

Trim the leeks and cut them into 2 -1/2-inch long pieces. Make a slit along one side of the leek through to the center and separate the leaves.

Sauté the onion in a little olive oil until it is tender. Let the onions cool a little and then combine them with the rest of the stuffing ingredients. Mix well.

Place a leek leaf on a work surface. Spread about 1/2 tablespoon of stuffing in the center of the leek. Roll the leaf up tightly, like a cigar. Secure the roll by skewering it with a toothpick. Put the rolls in a saucepan. Add the sauce ingredients then add water until the cooking liquid is 1/2 inch deep. Bring to a boil then cover and simmer for 45 minutes. If necessary, add more water during cooking to prevent the leaves from drying out. When done, the leeks should be very soft. Serve hot with white rice.

Serves 4.

 
Recipe provided by Anthony Dias Blue

Tasting Notes—October 1998

Wines
• Elderton Wines 1996 Shiraz
• Geyser Peak Winery 1997 Johannisberg Riesling
• Pikes Wines 1996 Shiraz
• The Hogue Cellars 1997 Johannisburg Riesling

Recipes

• Pasta with Asparagus and Chicken
• Pasta with Fresh Herbs
• Patlicanci Eggplant Pilaf
• Stuffed Leek Leaves