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