Turkish Braised Leeks With Olives Recipes

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.

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.

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.

Steps:

• Trim the hard green parts from the leeks; split in half from about an inch below the root end (leave this intact for now) to the leafy end. Carefully wash between all the layers, removing all traces of sand. Cut off the root end and cut the leeks into 4-inch sections.
• Put all but a tablespoon of the oil in a skillet with a lid or a saucepan large enough to hold the leeks in one layer. Turn the heat to medium. When the oil is hot, add the leeks and carrots, along with a sprinkling of salt and pepper, and cook for about 25 minutes, turning occasionally, until the leeks are tender. Your goal is not to brown the leeks but to soften them; if they brown a little, however, that's fine.
• Add the rice and 1 1/2 cups of water, cover, and adjust the heat so the mixture simmers. Cook for about 30 minutes, or until the water is absorbed; the mixture should be moist but not soupy. Serve hot, at room temperature, or cold (this will keep well, covered and refrigerated, for a day, and can be reheated). Just before serving, drizzle with the remaining olive oil and the lemon juice.
• Braised Leeks with Olives
• In step 2, omit the carrots. In step 3, omit the rice and add 1/2 cup pitted black olives, like Kalamatas. Use only 1/2 cup liquid and cook for only 5 to 10 minutes, until hot. Add the lemon juice at the end.
• Braised Leeks with Egg-Lemon Sauce
• You can use this formula with almost any braised vegetable: When the leeks are done, beat 2 eggs in a bowl with the minced or grated zest and juice of a lemon; still beating, add about 1/2 cup of the leek-cooking liquid. Gradually add the remaining cooking liquid, beating all the while. Dress the leeks with this sauce and serve.

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.