Turkish Leeks in Olive Oil
photo by Anonymous
- Ready In:
- 1hr 20mins
- Ingredients:
- 8
- Serves:
-
6
ingredients
directions
- 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.
Reviews
-
I haven't tried this cold yet, but we really enjoyed it as a warm side to a roast! The finaly result was good, although I didn't add nearly as much water as called for and if I had I would have had to cook it a lot longer. I only added about 1/3 cup water and it was still very moist at the end of cooking. I would recommend squeezing a bit of lemon juice over just before serving if you are going to use this as a type of mezze as you can't really taste the lemon juice once it's been cooked.
RECIPE SUBMITTED BY
Mercy
Longwood, FL
Greetings everyone!
My name is Mary and I am a native Floridian. I live in Central Florida with my wonderful husband of 13+ years.
I enjoy cooking simple dishes with simple ingredients.