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.
LEEK SALAD
Provided by Melissa d'Arabian : Food Network
Time 22m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Remove the dark green portion of the leeks and discard. Cut the leeks in half lengthwise and wash in water, being careful to check all the layers for hidden dirt. Fill a wide pan with water about 1/2-inch high up the sides. Add the leeks, simmer gently for 12 minutes, and then drain.
- Meanwhile, make the vinaigrette. In a small bowl, whisk together the mustard and balsamic vinegar, and then drizzle in the oil to make an emulsion, whisking constantly. Add in the salt, pepper, and thyme. Lay the leeks lengthwise on small serving platter. Sprinkle with the chopped bacon, drizzle with the dressing, and serve.
TURKISH-STYLE BRAISED LEEKS
Provided by John Willoughby
Categories dinner, weekday, side dish
Time 1h
Yield 4 to 6 side-dish servings
Number Of Ingredients 10
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
TURKEY, THYME & LEEK MEATLOAF
A yummy meatloaf that is perfect for a midweek meal
Provided by Good Food team
Categories Dinner, Lunch, Main course, Snack, Supper
Time 30m
Number Of Ingredients 7
Steps:
- Heat oven to 220C/fan 200C/gas 7. Heat the oil in a frying pan, then soften the leeks for 5 mins. Line the base of a 28 x 18cm baking tin with greaseproof paper.
- Mix the mince, thyme, two-thirds of the breadcrumbs, leeks and egg together with a little seasoning, then tip into the tin. Press the mixture firmly into the tin, then ruffle the surface with a fork. Mix the remaining breadcrumbs and bacon together and scatter over the top. Cook for 15 mins, then finish under the grill until golden and crisp on top. Serve with boiled potatoes and carrots.
Nutrition Facts : Calories 302 calories, Fat 8 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 37 grams protein, Sodium 1.2 milligram of sodium
LEEK SALAD
Make and share this Leek Salad recipe from Food.com.
Provided by Midwest Maven
Categories Vegetable
Time 10m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Whisk together the lemon juice, oil, salt and pepper.
- Toss the dressing with the leeks.
- Chop the tomatoes and cucumber, seeding them if desired, and add to leeks.
- Add the olives and cilantro and toss well.
- Add more salt and pepper if you like and chill for an hour.
Nutrition Facts : Calories 190.1, Fat 12.4, SaturatedFat 1.7, Sodium 147.3, Carbohydrate 20.2, Fiber 3.7, Sugar 6.7, Protein 2.7
KISIR
Enjoy this bulgur wheat salad as a vegan main, or a side dish to serve with a leg of lamb, chops or roasted aubergine
Provided by Diana Henry
Categories Side dish
Time 30m
Number Of Ingredients 16
Steps:
- Heat the oil in a medium sized saucepan and sauté the onion to just take off the raw edge. Add the garlic and cook for another 30 secs or so. Add the cumin and chillies and cook for another 1 min. Stir in the tomato purée and 175ml boiling water. Add the bulgur, season, stir everything together, remove from the heat, cover and leave to sit for about 15 mins. The water should have been absorbed.
- Fork the grains to separate and aerate them, then add the tomatoes, walnuts, pomegranate seeds and herbs and fork them through. Mix the lemon juice, extra virgin olive oil and pomegranate molasses in a small bowl. Add three quarters of this, then taste to see if it needs any more (if it seems well flavoured and moist enough, then leave it).
- The kisir can sit at room temperature for a few hours, or covered in the fridge - but let it come to room temperature before serving.
Nutrition Facts : Calories 371 calories, Fat 19 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 9 grams sugar, Fiber 5 grams fiber, Protein 7 grams protein, Sodium 0.2 milligram of sodium
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