PREPARATION

Mashed Potatoes:

Sauté the leeks in olive oil and add the mashed potatoes seasoned with salt and nutmeg. Make a thick potato puree (add a little water if necessary).

Filling 1:

In a skillet, place the mushrooms and a drizzle of olive oil, stirring constantly until they start to wilt. Alternate between low or high heat to quickly evaporate the liquid that forms, but without burning. When they start to brown, add the seasonings, one by one, stirring constantly (leeks, sliced garlic, bell pepper, a little more olive oil if necessary, curry, paprika, and salt). Sauté well (it becomes quite dark, almost like "steak"). Finally, add the wine or wine ice cubes and let the alcohol evaporate, sprinkling with a little freshly ground sesame seeds; check the salt and add approximately 1 tablespoon of molasses to correct any acidity, if desired. Set aside.

Filling 2:

In the same skillet used for filling 1, without washing, turn on the heat, add another drizzle of olive oil, and sauté one to two cups of thinly sliced white cabbage just enough to wilt, still remaining slightly crunchy. Season with salt and set aside.

Assembly:

Make a "bed" of mashed potatoes at the bottom of the pot, add filling 1 and filling 2. Cover with the remaining mashed potatoes, garnish with chopped tomatoes, a handful of black and white sesame seeds, and mint leaves.

ADDITIONAL INFORMATION

When serving, the mint leaves, tomato, and sesame seeds add flavor to the dish. Makes a medium-sized pot or two individual servings of good size as a main dish or four servings as a side. Despite the steps, it's a simple and easy dish to make. The measurements can be increased as needed and the seasonings substituted according to taste.