A hearty winter dish made by wrapping a ground beef and rice filling in leek leaves and simmering the rolls in their own cooking liquid. The ground beef softens the leeks’ mild bitterness. Serve hot for dinner.
Separate the leek leaves and blanch them in boiling water for 2–3 minutes. Drain and let them cool.
Mix and knead the ground beef, rice, grated onion, tomato paste, black pepper, and salt.
Place one 5 ml measure of filling at the wide end of each leaf. Fold in the sides and roll tightly.
Pack the rolls tightly in a pot. Add the melted butter and water, cover, and simmer over low heat for 35–40 minutes.
Do not blanch the leek leaves until they are too soft; they need to remain firm so they do not fall apart while you roll them. Keep the water in the pot below halfway up the rolls, or the filling may become watery and fall apart. Allergens: milk and dairy products. Check packaged ingredients for other allergens on the label.
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