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)
Recipe By Gil Marks
- Cooking and Prep: 1 h
- Serves: 8
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No Allergens
Ingredients (9)
Main ingredients
Start Cooking
Prepare the Leeks
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Trim, clean, and thinly slice the leeks; peel, seed, and chop the tomatoes.
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Heat the oil in a large saucepan over medium heat.
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Add the leeks and sauté until softened, about 10 minutes.
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Add the tomatoes, stock, salt, pepper, and sugar. Cover and simmer until the leeks are tender, about 30 minutes.
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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.
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