In a bowl add the beef and pork minced meat, rice, onion, tomatoes, parsley, paprika, mint, oregano, salt and pepper and we mix well.

In a large pot bring water to a boil on high heat.

In the meantime, take the leeks and ‘as a surgeon would do’ take a knife lengthwise of the leeks, going so much deep as not to slice them. Wash them well and keep aside.

Add the leeks in the boing water and cook for 5 minutes. Take out in a large bowl filled with cold water and ice so that the cooking stops. Strain and dry and keep aside.

Start filling each leek leave with the minced meat mixture by placing a spoonful dose of the mixture to the green end of the leeks and then start folding to create a triangle.

Any remaining leaves are placed in a large pot and then on top we arrange our stuffed leeks. We then add the oil, lemon and butter and we place a heavy plate on top of them. Add hot water to cover them and cook for one hour, covered with the lid of the pot, on medium heat.