TURKISH LEEKS IN OLIVE OIL
From "The Complete Book of Turkish Cooking". The author suggests serving this dish cold with lemon juice.
Provided by Mercy
Categories Rice
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Trim leeks and remove a few of the outer layers.
- Slice 3/4" thick, discard tough green leaves.
- Wash leeks well in several changes of water.
- In a heavy skillet, heat olive oil.
- Stir in leeks and carrots.
- Cover and cook very gently (low heat) for 30 minutes, shaking the skillet occasionally.
- Blend in the remaining ingredients in order.
- Cover and simmer for another 30 minutes, checking the liquid and adding more water, if necessary.
- When fully cooked, it should be very moist but not watery.
EASY TURKISH-STYLE LEEKS RECIPE IN OLIVE OIL
This easy leeks recipe is my take on a Turkish dish called zeytinyağlı pırasa, where tender leeks and carrots are braised in a flavorful olive oil sauce with garlic. All you need alongside this leeks recipe is a wedge of lemon and a few slices of crusty, rustic bread to sop up the delicious olive oil sauce. But these braised leeks are also light enough to serve with some baked fish or grilled chicken. Best served cold or at room temperature.
Provided by Suzy Karadsheh
Number Of Ingredients 10
Steps:
- In a medium saucepan heat ¼ cup extra virgin olive oil over medium-high heat until shimmering. Add the leeks, carrots, and garlic and season with kosher salt, black pepper, and the spices. Toss around and cook for about 5 to 7 minutes, stirring regularly as needed until the leeks and carrots soften just a bit.
- Add 2 cups of water, the rice, and lemon juice. Bring the water to a boil, then lower the heat and let simmer for 15 to 20 minutes or until the rice is fully cooked and the vegetables are fully tender.
- Let the leeks and carrots cool down to room temperature, then stir in the fresh parsley, lemon zest, and another good drizzle of extra virgin olive oil.
Nutrition Facts : Calories 144.1 kcal, Carbohydrate 15 g, Protein 1.7 g, Fat 9.4 g, SaturatedFat 1.3 g, Sodium 129.5 mg, Fiber 2.4 g, Sugar 3.2 g, UnsaturatedFat 7.8 g, ServingSize 1 serving
TURKISH LEEKS
Make and share this Turkish Leeks recipe from Food.com.
Provided by Dancer
Categories Vegetable
Time 45m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Trim the leeks.
- Remove a few of the outer layers.
- Slice 3/4 inch thich; discard the tough green leaves.
- Wash several times in plenty of water and drain.
- In a heavy pan heat the olive oil.
- Stir in the leeks and carrots.
- Cover and cook 30 minutes over low heat, shaking the pan occasionally.
- Stir in the rice, sugar, salt, juice of 1/2 lemon and water.
- Cover and simmer 30 minutes or until leeks are tender.
- Check the liquid level and add hot water in very small quantities if necessary.
- When cooked it should be very moist but not watery.
- Serve cold sprinkled with lemon juice to taste.
- Like all cold olive oil dishes it is very good with crusty bread.
TURKISH BRAISED LEEKS WITH OLIVES
Make and share this Turkish Braised Leeks with Olives recipe from Food.com.
Provided by Dancer
Categories Fruit
Time 1h5m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Heat the oil in a large saucepan over medium heat.
- Add the leeks and sauté in until softened, about 10 minutes.
- Add the tomatoes, stock, salt, pepper, and sugar.
- Cover and simmer until the leeks are tender, about 30 minutes.
- Add the olives and lemon juice and simmer another 10 minutes.
- Serve at room temperature as an appetizer or warm as a side dish.
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