PIRASA DOLMASI (STUFFED LEEKS)

Ingredients
1½kg. (≈3lbs) Leeks, thick, trimmed, cut into 3 inch pieces
300gr. (≈15 oz) Ground beef, medium fatty
3 White onions, finely minced
½ cup Rice, soaked in lukewarm water for 1 hour and strained
½ bunch Parsley, finely chopped
½ bunch Dill, finely chopped
4 tbsp. Tomato puree
1 tsp. Allspice
1 tsp. Black pepper
4 tbsp. Olive oil
3 tsp. Salt
1 Lemon, juiced
1 tbsp Butter, cut into small pieces
2 cups Yoghurt
2 tbsp. Butter
1 tbsp. Tomato paste
½ cup water, boiled
2 tsp. Red pepper flakes
1 tsp . Black pepper

Instructions
In a large bowl, combine the ground beef, onion, rice, parsley, dill, tomato puree, allspice, black pepper, olive oil and salt. Mix well and set aside to rest.  Boil the cut leeks for 5-6 minutes, then place in ice water to stop the cooking process then strain. By pressing the middle section of the leeks separate the outer layers. Place the thin parts on the bottom of the cooking pot for leverage. Start filling the outer leek leaves with the prepared filling, making sure not to tear the leaves and leave some room on both ends for expansion during the cooking process.  Place the stuffed leeks in the pot, side by side making sure not to leave any room. Add enough water until it reached the top of the leeks, lemon juice and cut butter. Cover with a porcelain plate placed upside down and the lid. First cook over high heat until it boils, and then lower the heat and cook for about 1 hour until the leeks are tender.  To serve the leeks; in a small saucepan melt the butter and sauté the tomato paste for about 5 minutes then add boiled water, red pepper flakes and black pepper. Whisk the yoghurt until smooth and creamy. Serve the leeks topped with whipped yoghurt and tomato sauce.