Mediterranean Leeks Casserole (Tavë me Presh): The BEST way to cook leeks

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

feta cheese

🥗Healthier: cottage cheese

💰Cheaper: ricotta cheese

Cottage cheese is lower in fat and calories.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is dairy-free and adds a cheesy flavor.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is more affordable while still providing healthy fats.

Clean the leeks by removing the first layer and washing them under running water.

Chop the leeks into medallion shapes about one to two centimeters thick and soak in water for about half an hour.

Mince the garlic and chop the onion.

In a medium-sized pot, heat olive oil and sauté the garlic and onion until aromatic and translucent.

Add about a pound of ground beef and brown it well.

Add about a cup of parsley, the diced tomatoes, oregano, smoked paprika, and black pepper to the pot.

Pour in hot water or beef stock and add half a cup of rice, mixing everything well.

Lower the heat and slowly add the leeks, mixing until they start cooking and the rice absorbs the water, creating a thick stew.

Cook for about 10 minutes, then let it cool slightly before adding salt and lemon juice.

Pour the mixture into a baking dish and spread it out evenly.

Add more lemon juice and bake the casserole.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens