A light Aegean-style dish made by filling leek leaves with a rice mixture rich in dill and gently cooking them in olive oil. Served cold, it highlights the leek’s mild sweetness.
Trim off the roots and separate the leek leaves one by one. Blanch them in boiling water for 3–4 minutes until softened.
In a bowl, mix the rice, finely chopped onion, dill, dried mint, salt, and sugar.
Place one 5 ml measure of filling at the wider end of each leek leaf. Fold the sides inward and roll it up snugly.
Arrange the rolls snugly in a saucepan. Add the olive oil and water, cover, and cook over low heat for 30–35 minutes.
Important: Blanch the leek leaves for a few minutes before rolling them so they soften; otherwise, they may tear. Roll the parcels snugly, but do not press them too tightly. The rice expands as it cooks, and loosely rolled leaves may come undone.
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