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Braised leek

Turkish Braised Leeks with Olives

Gil Marks

This is one of the most popular Turkish zeytinyagli (“olive oil food”), making use of the spring crop or leeks.

Type: Parve Prep Time: 60 minutes Level: Not mentioned Pesach: Without Kitniyot and Gebrochts (sh'ruyah)

Main ingredients

2 pounds (about 10 medium) leeks, white and light green parts only

2 cups (about 1 pound) diced tomatoes

1/2 cup olive or vegetable oil

1 cup vegetable stock or water

about 3/4 teaspoon salt

ground black pepper, to taste

pinch of sugar

12 to 16 pitted black olives

2 to 3 tablespoons fresh lemon juice

Prepare the Leeks

Trim, clean, and thinly slice the leeks; peel, seed, and chop the tomatoes.

Heat the oil in a large saucepan over medium heat.

Add the leeks and sauté 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.

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