Leek leaves are wrapped around a rice, currant and pine nut filling and slow-cooked in olive oil for this stuffed dish, a labour-intensive technique because of how thinly the leaves must be rolled. Served cold, it travels well in a picnic basket or on a brunch table.
Discard the dark green leaves and use only the white and light green stalks; slit them lengthwise halfway and separate the leaves one by one.
Blanch the separated leek leaves in boiling water for 3 minutes and drain; becoming pliable keeps them from tearing while rolling.
Soften the onion in olive oil, add the rice, currants and pine nuts and cook a few minutes more, then stir in the salt and black pepper and take off the heat.
Place a teaspoon of filling on each leek leaf and roll tightly.
Pack the rolls tightly into a pot, add the lemon juice, sugar and hot water, and cook over low heat for 40 minutes.
Take the pot off the heat and let the rolls cool in their own liquid at room temperature, then sprinkle with dill and serve.
Do not overboil the leek leaves; they can tear while rolling. Placing an upturned plate over the rolls while they cook keeps them from unrolling. Allergens: may contain tree nuts (pine nuts).
Çam fıstığı bulamadığım için yerine kabak çekirdeği kullandım, çıtırlığı benzer oldu ama tadı biraz daha topraksı çıktı. Kuş üzümünü de bulamayınca kuru kayısıyı küçük küpler halinde doğrayıp ekledim, tatlı-tuzlu dengesi yine de tuttu.
Kabak çekirdeği gerçekten güzel bir alternatif, topraksı tadı zeytinyağıyla iyi dengeleniyor. Kuru kayısı ikamesi de kuş üzümünün tatlılığına yakın bir sonuç veriyor, küp büyüklüğünü küçük tutmanız iyi olmuş.
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