If you have not tried leeks, they are a mild, onion-like taste, eaten raw with a crunchy and firm texture or cooked in many types of recipes. The entire leek is edible as well.
Bite of history: Drawings of leeks were found on ancient Egyptian walls and were also grown in Mesopotamia, ca 2000 BCE. Even Porrophagus, nickname for Roman Emperor Nero, the "Leek Eater", ate leeks as a stable in ancient Rome diet. It was preferred instead of onions or garlic.
Pırasalar (Turkish)
Serves 5
olive oil
3 each: organic leeks and carrots, sliced into small rings
3 organic garlic cloves, minced
1 tsp. (2 g) cumin
1/2 tsp. (1 g) each: sweet paprika and cayenne pepper
3 Tbs. (45 g) organic rice
juice and zest of 1 organic lemon
2 cups (480 ml) water
parsley for garnish
optional:
- little red wine vinegar
- grated organic tomatoes
- ground grass-feed beef or lamp
- chopped organic chicken
bir /beer/ 1. Heat 1/4 cup (60 ml) of oil over medium-high heat.
iki /ee-kee/ 2. Sauté the vegetables with the spices, about 6 minutes.
üç /üch/ 3. Add the water, rice, and lemon juice.
dört /durt/ 4. Bring to a boil, then lower and simmer 15-20 minutes.
beş /besh/ 5. Cool to room temperature.
altı /al-tuh/ 6. Stir in the lemon zest and parsley. Little extra olive oil is good also.
yedi /ye-dee/ 7. Add any optionals ingredients.
Try some other Turkish dishes: https://veggiefernandezs.blogspot.com/search/label/Turkish
