Mahshi Korrat

• 4 very fat leeks
• Salt and pepper
• 1 pound ground beef
• 1 teaspoon cinnamon
• 1/4 teaspoon allspice
• 1/3 cup vegetable oil
• 1 1/2 tablespoons tamarind paste (see page 46)
• 1 1/2 tablespoons sugar

1. Cut the hard green ends off the leeks, so that you have white cylinders about 6 inches long.
2. With a sharp knife, make a slit very carefully along one side of each leek, through to the center but no farther.
3. Boil the leeks in salted water till softened.
4. Drain and cut a slice off the root end, freeing the layers from each other.
5. You will have wide rectangular strips.
6. Season the ground meat with salt, pepper, cinnamon, and allspice and work to a soft paste with your hands.
7. Put about 1 heaping tablespoon filling in a line along the larger side of a rectangle, leaving about 1 inch at each end, and roll up like a long thin cigar.
8. Continue with all the leaves.
9. When they get too narrow, put 2 together to make a roll.
10. Heat the oil in 2 large skillets.
11. Put in the rolls, side by side, and saute gently for a few minutes, until lightly colored all over, turning them over once.
12. Dilute the tamarind paste and sugar in a little hot water and pour over the rolls.
13. Add more waterenough to cover them.
14. Cook, covered, over very low heat for 1/23/4 hour.
15. Remove the lids towards the end to reduce the sauce if necessary.

leeks, salt, ground beef, cinnamon, allspice, vegetable oil, tamarind paste, sugar

Taken from www.epicurious.com/recipes/food/views/mahshi-korrat-373499 (may not work)