Turkish Leeks In Olive Oil Recipes

TURKISH LEEKS IN OLIVE OIL

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.

TURKISH LEEKS

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

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.