Stuffed Leeks with Tamarind

Preparation info
    • Difficulty


Appears in

By Claudia Roden

Published 1986

  • About


  • 1 kg (2 lb) large fat leeks
  • Salt
  • Filling 2 omitting tomatoes


Cut off the hard green part of the leek leaves and trim off the root ends. Throw the leeks into boiling salted water and poach until only just softened.

Cut a slice off the root end, thus freeing the layers from each other. Make a slit very carefully with a sharp knife along one side of each leek, through to the centre. You will have wide, rectangular leaves. Se