Middle Eastern Leeks

Try splitting them in half to clean and then chopping into one or two inch lengths and simmering  until tender in olive oil with some lemon, salt and pepper, dried mint, crushed garlic, a little bit of water and a tiny bit of sugar.  They are supposed to cool and then be topped with chopped parsley but  they usually don’t last that long here.  They can also be boiled and the other ingredients (minus the water) poured over as a dressing.

See Claudia Roden and The New Book of Middle Eastern Food for more.

Advertisements