Leeks in a mince and tomato sauce (Kıymalı Pırasa)
Ingredients
- 4 or 5 medium sized leeks
- 1 small onion, finely chopped
- 2 carrots, cut into chunks or rounds
- 150 gr. (5 ozs.) minced beef
- 1 beefy tomato, skinned and chopped
- 1 flat tbsp. tomato purée
- 10 ml. (1 dstsp.) vegetable stock powder
- 1 tsp. paprika
- Salt
- Freshly ground black pepper
- Optional:
- 1 birdseye chilli finely chopped, added with tomato
Method
Discard the tough outer leaves of the leeks and make a slit with a sharp knife lengthways about 10 cm. (4") from the top. This will make it easier to fan out the leek at the top to be able to rinse the remaining soil from inside the leaves. Cut into chunks.
Start by frying the onion in a little olive oil for 2-3 minutes. Add the carrots and stir round, put the lid on the pan. After a minute add a little water and steam the carrots until half cooked.
Turn up the heat and add the minced beef, stir round and add a little more water (so that the meat does not clump) and brown a little.
Add the chopped tomato, tomato purée, stock powder and paprika, mixing well. Stir in the leeks, season and add just enough water to come about half way up the leeks. Put on the lid and simmer gently for 20 mins/½ hr. until the leeks just begin to soften.
Serve with crusty bread!