Turkish Leeks in Olive Oil
From "The Complete Book of Turkish Cooking". The author suggests serving this dish cold with lemon juice.
- 2 lbs leeks
- 1/3 cup extra virgin olive oil
- 2 small carrots, halved and sliced
- 2 tablespoons uncooked rice
- 1 1/2 teaspoons sugar
- 3/4 teaspoon salt
- 1/2 lemon, juice of
- 1 1/2 cups water
Trim leeks and remove a few of the outer layers.
Slice 3/4" thick, discard tough green leaves.
Wash leeks well in several changes of water.
In a heavy skillet, heat olive oil.
Stir in leeks and carrots.
Cover and cook very gently (low heat) for 30 minutes, shaking the skillet occasionally.
Blend in the remaining ingredients in order.
Cover and simmer for another 30 minutes, checking the liquid and adding more water, if necessary.
When fully cooked, it should be very moist but not watery.