kızarmış pırasa (Turkish)
Serves 4
I never eaten leeks before finding them in the Karamüsel open market (2 hours from Istanbul). My 70 year old landlady showed me how to cook them.-Mike
She too, like her husband, measured with a handful, pinch, and pour o yeterinces "That's enough".
1 lbs. (450 g) white and light green parts of leeks*
1/4 cup (60 ml) olive oil
2 large organic carrots, halved lengthwise, cut into 1-inch (2,55 cm) long pieces
1 cup (125 ml) organic vegetable broth
1/2 tsp. (2 ml) sugar
black pepper to taste
2 Tbs. (30 ml) organic lemon juice
12 pitted and halved black olives
1/4 cup (60 ml) chopped parsley (= 4 tsp. of dry) (Turkish parsley has a very different taste than Italian. Now I grow Turkish parsley in our yard.)
1. Sliced the leeks in half lengthwise crosswise, then cut 2-inch (310 mm) pieces, and . Wash the leeks very well.
2. Add leeks, oil, and carrots in a large skillet. Cook over medium-high heat for about 10 minutes. Stir a few times.
3. Add the broth, sugar, salt and pepper to taste. Cover the skillet, reduce the heat to low, simmer 30 minutes.
4. Stir in the lemon juice and olives.
5. Simmer uncovered about 10 minutes.
6. Cool to room temperature about 45 minutes or serve warm.
7. Stir in parsley, season to taste.
Add this cool dish with the other two "braised" Turkish dishes on a hot evening with a glass of wine, ayran (yogurt + salt), or mint tea (black tea + mint) with some ekmek "Turkish bread" http://veggiefernandezs.blogspot.com/2013/08/turkish-bread.html
Çok iyi yemek
wonderful dinner
* Use the dark green leek leaves in
Leek-Carrot-Apple Soup: http://veggiefernandezs.blogspot.com/2011/09/leek-carrot-apple-soup.html
ayran http://veggiefernandezs.blogspot.com/2011/08/ayran.html
Leek-Carrot-Apple Soup: http://veggiefernandezs.blogspot.com/2011/09/leek-carrot-apple-soup.html
ayran http://veggiefernandezs.blogspot.com/2011/08/ayran.html
