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Meat
Easy
8 Servings
Allergens 
No Allergens specified
1 Hour, 40 Minutes
Diets
Leeks are underrated, and I always get a kick out of how they’re so sought after in Tishrei and ignored the rest of the year. A pain to clean? Yes. But worth it? Also, yes! I saw a similar concept ages ago and couldn’t get it out of my head since!
4 large leeks
1 pound (450 grams) ground beef
2 tablespoons chopped parsley
2 tomatoes, grated on the large holes of a box grater, divided
2 cloves garlic, minced or 2 cubes Gefen Frozen Garlic
2 teaspoons salt, divided
1/2 teaspoon pepper, divided
2 teaspoons paprika, divided
2 teaspoons onion powder, divided
1/2 teaspoon cumin
1/2 teaspoon sumac or 2 teaspoons Gefen Lemon Juice
1 cup water
2 tablespoons Heaven & Earth Date Syrup or silan or honey
Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).
Cut the stems and the top few inches off the leeks and remove the outer layer. Use a paring knife to cut halfway through each leek, lengthwise, so each layer can be peeled off. You should be able to get six to eight large layers off each leek. Clean each layer well.
Pour boiling water into a baking dish and submerge the layers. Allow to sit for three to five minutes or until pliable. Discard water.
Clean the inner layers that are too small to stuff. Slice them and lay them on the bottom of a 9×13-inch (23×33-centimeter) pan.
In a small bowl, mix beef, parsley, half of the grated tomatoes, garlic, one teaspoon salt, 1/4 teaspoon pepper, one teaspoon paprika, one teaspoon onion powder, cumin, and sumac or lemon juice. Place one tablespoon of filling in each leek layer, then roll it up. Lay in the pan, packed snugly. Combine the remaining tomato, remaining spices, water, and silan or honey and pour over the leeks.
Cover tightly and bake for 40 minutes, then uncover and raise the oven temperature to 450 degrees Fahrenheit (230 degrees Celsius). Bake for another 20 minutes, or until the tops begin to brown.
Photography by Chay Berger
Food Styling by Leah Hamaoui
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