Olive Oil Leek Recipe
Leek, one of the popular olive oil vegetable dishes of Turkish cuisine, is mostly preferred in the Aegean and Marmara regions. Leek, which is among the foods that help digestion with its rich fiber structure, is also an antioxidant. It is recommended to be consumed abundantly on our tables as a healthy main meal when cooked with carrots, which are very rich in vitamins. Bon Appetit!
Ingredients:
For: 8 People
Prep: 15 Min
Cook: 30 Min
| Ingredients for Eat: | |||
| Leek (Medium size) | 1 Kilogram | ||
| Carrot (Medium size) | 2 Qty | ||
| Broken Rice | 1 1/3 Cup | ||
| Lemon Juice | 1 Tsp (large) | ||
| Olive Oil | 1 Half Cup | ||
| Granulated Sugar | 1 Tsp | ||
| Salt | 1 Tsp | ||
| Greaseproof Paper | 1 Piece | ||
| Ingredients for Over: | |||
| Olive Oil | 1 Tbsp | ||
| Lemon Juice (Fresh-squeezed) | 1 Tsp (large) | ||
| Lemon (Sliced) | 1 Qty | ||
Steps:
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Clean the thin and not too hard leeks by removing their thick skins and green leaves and wash them in plenty of water.
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Clean and wash the carrots, cut into oblique rings. Slice the leeks in julienne to 2 cm lengths.
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Heat the olive oil in a flat pan and sauté the carrots for 3-4 minutes. Add the leeks and lightly fry them by turning them upside down for 1-2 turns. Be careful not to break the leeks.
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Add enough hot water to cover the vegetables by 2 inches and add salt, sugar and lemon juice.
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Rinse the rice, add it to the dish and turn it upside down for a turn. Cover with moistened greaseproof paper, put on low heat and cook for 20-25 minutes.
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Leave the cooked food to cool in the pot without opening the lid. Put the cooled food in the refrigerator and let it rest for at least 1/2 hour. Pour a tablespoon of olive oil and a teaspoon of lemon juice over the food you take on the serving plate, garnish with lemon slices and serve cold. Bon Appetit!
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Note: You can add a spoonful of mayonnaise to a portion of olive oil leek to serve as an appetizer on your dinner table, mix and serve with lemon slices.
10 Min
