Andreescu - Burlington, Vermont, USA
A Romanian dish that my grandmother used to make.
Clean leeks well (lots of dirt clings between the leaves especially
in the white part, so chop them into 1-2 " bits and open each to clean
well), bring them to a boil in water.
- 3-4 leeks
- 4-5 garlic cloves
- 2 medium onions
- 10-20 calamata olives (black olives, unpitted)
- Italian seasoning (or a mix of dried thyme, basil, oregano,
rosemary, sage) - 2 tsp
- tomato paste - 1 tbsp
- vegetable oil - 2 tbsp
- salt to taste
- 2 tbsp cooking wine (optional)
At the same time put chopped onions and garlic in oil and about 1/3
cup water to boil until onions soft enough.
Drain leeks and add to onions, also add olives (you may pit them
if you wish), herbs.
When almost done (leeks soft) add cooking wine and tomato paste.
Great to serve hot or cold, goes well with Middle Eastern dishes.