Turkish Leeks Recipes

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TURKISH BRAISED LEEKS WITH OLIVES



Turkish Braised Leeks with Olives image

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

1/2 cup olive oil or 1/2 cup vegetable oil
2 lbs leeks, white and light green parts only,trimmed,cleaned,and thinly sliced (about 10 medium)
2 cups peeled seeded and chopped tomatoes (about 1 pound)
1 cup vegetable stock or 1 cup water
3/4 teaspoon salt, about
ground black pepper
1 pinch sugar
12 -16 pitted black olives
2 -3 tablespoons fresh lemon juice

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.

TURKISH-STYLE BRAISED LEEKS



Turkish-Style Braised Leeks image

Provided by John Willoughby

Categories     dinner, weekday, side dish

Time 1h

Yield 4 to 6 side-dish servings

Number Of Ingredients 10

2 pounds leeks about 8 large or 10 medium, white and light green parts only
1/2 cup extra virgin olive oil
3 large or 5 small carrots, peeled, halved lengthwise, and cut into strips about 1 inch long
1 cup chicken stock or water
1/2 teaspoon sugar
1/2 teaspoon salt
Black pepper
2 tablespoons lemon juice
1 dozen black olives, pitted and halved
1/4 cup roughly chopped parsley leaves

Steps:

  • Cut the leeks crosswise into pieces about 2 inches long, then slice in half lengthwise. Wash the leeks very well.
  • In a large skillet or saucepan, combine the leeks, oil and carrots over medium-high heat. Stir gently every once in a while, until the leeks are slightly softened, about 10 minutes.
  • Add the stock or water, sugar, salt and pepper to taste. Cover, reduce heat to low, and simmer until leeks are very tender, about 30 minutes. Stir in the lemon juice and olives and continue to simmer, uncovered, until the liquid is slightly thickened, about 10 minutes.
  • Cool to room temperature, uncovered, about 45 minutes. Stir in the parsley, taste and adjust seasoning if necessary.

Nutrition Facts : @context http, Calories 289, UnsaturatedFat 16 grams, Carbohydrate 27 grams, Fat 20 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 3 grams, Sodium 347 milligrams, Sugar 8 grams

TURKISH LEEKS IN OLIVE OIL



Turkish Leeks in Olive Oil image

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

2 lbs leeks
1/3 cup extra virgin olive oil
2 small carrots, halved and sliced
2 tablespoons uncooked rice
1 1/2 teaspoons sugar
3/4 teaspoon salt
1/2 lemon, juice of
1 1/2 cups water

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.

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