This is one of the most popular Turkish zeytinyagli (“olive oil food”), making use of the spring crop or leeks. A little lemon juice is commonly added to impart a tart flavor. Zeytinyagli are usually served at room temperature or chilled before the meal, accompanied with plenty of fresh bread to mop up the sauce, but also warm as a side dish.

Turkish Braised Leeks with Olives (Prassa Con Azeitunas)
- Cooking and Prep: 1 h
- Serves: 8
-
No Allergens
Ingredients (9)
Main ingredients
Start Cooking
Prepare the Leeks
-
Trim, clean, and thinly slice the leeks; peel, seed, and chop the tomatoes.
-
Heat the oil in a large saucepan over medium heat.
-
Add the leeks and sauté until softened, about 10 minutes.
-
Add the tomatoes, stock, salt, pepper, and sugar. Cover and simmer until the leeks are tender, about 30 minutes.
-
Add the olives and lemon juice and simmer another 10 minutes.
Note:
Serve at room temperature as an appetizer or warm as a side dish.
Please
Log in to ask a question Write your question here