Mahshi Korrat

Directions

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