Full stuffed with leeks a winter dinner, the inaugural recipe of the blog for 2014’s year also. Winter has not yet arrived, though expected, more spring-like weather we are experiencing. Getting the idea from here that I’m looking I wouldn’t want to winter in Istanbul go every day in the week between two different collar, as someone who know the impact of rainy weather transportation. The shortage of thirst, but to show that we do not want the head of the situation. The weekend snow also tell if oil in the house, the kids enjoy without a bit of ice and mud roads, we wouldn’t be bad, right?

Symbolizing the winter leeks, a vegetable which can be used in many different recipes, soup, spring rolls, dinner, patties, omelets, salads, by the people, and the list goes on, and today’s stuffed in there Order. A bit troublesome, though, the flavor is worth it. Our recipe is as follows;


– 7-8 pieces of thick leek
300 g minced
– 1/2 cup rice
– 1/2 cup fine bulgur
– 2 finely chopped onion
– 1 tablespoon tomato paste
– 7-8 finely chopped parsley sprigs
– 5-6 sprigs of chopped dill
– 2 tablespoons olive oil
– 1 teaspoon dried mint
– Salt, pepper, red pepper

To cook;

– 2 tablespoons olive oil
– 1 tsp tomato paste


Our leek wash, 4-we’re splitting into finger thick slices. We prefer the more thick parts of the leeks for SAP, which is Dolma. The remaining three parts with a thin leek soup, dumplings, spring rolls, an omelet, or we can use it to. Lightly boil the sliced leeks in salted water to our yumusaca we. Haslarsa may melt too much during cooking again. After scalding, the leeks we take our cold water, but we’re not gonna pour boiled water, afterwards we will use to cook stuffed. We mixed all the ingredients for stuffing the stuffing, and we are a molder we’ll leave that to rest for 15 minutes. Out of the water, dedicating our interior suzdurdug leek to the floor, we can do this easily because it is boiled. For Dolma to opt for the pieces as thick as possible, will facilitate the filling process. We take Dolma fees, or sweet tea with the help of a spoon we can start to fill the inside of the leek at this point that we need to consider the point; two of Pursaklar, to leave a space of 1 cm from the edge, because during cooking the rice in the bottle because the fountain can overflow out of the mortar. All our leek stuffing after filling it with the filling we put in our cook pot we are. (Pot of our base part by placing thin sections of leek, don overcook or burn the rest of we can prevent them from the base section.) Our stuffed coins after that boiled water with the addition of spoonful 1tatli we were separated, we poured until the close on the expiration of the pot, adding 1-2 tbsp olive oil, high heat until boiling, then on low heat till cooked for about 35-40 minutes of baking we’re baking. Stuffed from our quarry after receiving the cake when we can add lemon juice according to your taste. Plain yogurt with garlic or a standalone service, or we can do it. Bon Appetit…

Note: fountain for a fee, we can choose completely totally rice or bulgur, tomato paste, we can use a mixture of tomato and red pepper paste. Can we use butter instead of olive oil 1.5 teaspoons during cooking.

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