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Braised Leeks with Ground Beef and Golden Raisins

This comforting Greek dish brings together the delicate sweetness of leeks, the richness of ground beef, and the subtle tang of golden raisins, creating a beautifully balanced and aromatic meal. Traditionally prepared in a single pot, this recipe showcases the simplicity and depth of Mediterranean flavors. The addition of pine nuts lends a gentle crunch, while fresh dill and lemon zest brighten the dish with a refreshing finish. Slow braising allows the leeks to become tender and infused with the savory juices of the meat, resulting in a dish that is both hearty and elegant. Serve it with crusty bread and a side of yogurt or a simple pilaf for a complete meal that embodies the warmth and tradition of Greek home cooking.

Main | Greek | Dairy-Free | Egg Free | Gluten Free | Shellfish Free | Soy Free | Braised Dish | Pot | Beef | Leek | Pine Nut | Raisin | Blanching | Sauteing | Simmering | Comfort Food | Weeknight
Time to complete

Prep

20min

Cook

30min

Wait

15min

Total

1h 5min

Ingredients (Makes 6 portions)

Ingredients

  • 1.5 kg / 3.3 lb leeks, white and tender green parts only, sliced into 3-4 cm (1.2-1.6 in) pieces
  • 400 g / 14 oz ground beef
  • 2 tbsp golden raisins
  • 2 tbsp pine nuts
  • 1 bay leaf
  • 120 ml / ½ cup olive oil
  • Juice and zest of 1 lemon (preferably organic, unwaxed)
  • 2 tbsp fresh dill, finely chopped
  • Salt and black pepper, to taste

For Blanching

  • 1 liter / 4 cups water
  • Juice of ½ lemon

For Cooking

  • 300 ml / 1¼ cups hot water
Nutrition Information (per 100g)
  • Calories: 120
  • Fat: 8
  • Protein: 6
  • Carbohydrates: 9
  • Fiber: 2
Directions

Blanching the Leeks

  • 1. Bring 1 liter (4 cups) of water and the juice of ½ lemon to a boil in a large pot.
  • 2. Add the sliced leeks and blanch for 5-6 minutes until slightly softened.
  • 3. Drain the leeks and set aside.

Cooking the Beef

  • 4. Heat the same pot over high heat and add the ground beef.
  • 5. Cook, stirring frequently, until it begins to brown. Add the bay leaf midway through cooking.
  • 6. Once the beef starts to caramelize, add the olive oil and sauté for 2-3 minutes.

Adding Nuts and Raisins

  • 7. Stir in the pine nuts and cook until golden.
  • 8. Add the golden raisins, season with salt and black pepper, and mix well.

Braising the Dish

  • 9. Gently fold in the blanched leeks, the remaining lemon juice, and 300 ml (1¼ cups) hot water.
  • 10. Reduce the heat to medium, cover, and simmer for about 20 minutes, or until the liquid is absorbed and the dish has a rich, glossy texture.

Final Touches

  • 11. Avoid stirring to prevent the leeks from breaking apart; instead, gently shake the pot occasionally.
  • 12. If the liquid evaporates too quickly, add a little more hot water as needed.
  • 13. Remove from heat, sprinkle with lemon zest and fresh dill, and let rest for 15 minutes before serving.

Serving

  • 14. Serve warm with crusty bread and yogurt or alongside a simple pilaf.
Cookix's Secrets

Alternative Cooking Method

  • Prepare this dish in a slow cooker for a hands-off approach, cooking on low for 4-5 hours.

Alternative Proteins

  • Substitute ground beef with lentils or mushrooms for a vegetarian version.

Bold Flavor Enhancements

  • Incorporate a pinch of cinnamon or allspice for a warm, aromatic twist.

Complementary Flavor Pairings

  • Serve with a dollop of Greek yogurt or a drizzle of tahini for added creaminess.

Cooking Technique

  • Avoid over-stirring the dish to keep the leeks intact and maintain their delicate texture.

Flavor Enhancement

  • For a deeper flavor, toast the pine nuts separately before adding them to the dish.

Healthier Variation

  • Replace ground beef with ground turkey or chicken for a leaner option.

Ingredient Preparation

  • Use fresh, firm leeks for the best texture and flavor.

Seasonal Tweaks

  • In summer, add fresh cherry tomatoes for a burst of acidity and sweetness.