Leeks, often overlooked in favor of onions, provide a fresh and mild flavor when raw and can be transformed into sweet and tender delights when cooked.

Stuffed leeks, like stuffed peppers, can be filled with a variety of ingredients like meat, rice, herbs, and spices. However, to perfect this dish, you must cut them properly.

The proper cutting technique involves removing the roots and dark green tops, reserving them for later use, then thoroughly rinsing the leeks to remove any dirt.

Next, choose between the triangle and tube methods for cutting and stuffing. For the triangle method, slice a slit into your leeks lengthwise and peel off the outer layers.

The smaller inside pieces can be chopped and used for your filling. Then, place a spoonful of filling onto the bottom of the layer and fold it diagonally, making a triangle shape.

The other method involves chopping leeks into four-inch sections, then either pressing out the inside layers for a uniform shape or peeling off the outer layers for easier filling.

Here, akin to the triangle method, you’ll place filling on the bottom portion of each leek sheet. But instead of folding them, simply roll them into tightly packed tubes.