This simple take on a classic sweet and savory Turkish side dish is great in sandwiches, over grilled meats or fish, stirred into scrambled eggs or simply spooned on toasted pita bread as part of a meze platter. If you have feta on hand, sprinkle a little over the leeks in the serving bowl.
Recipe courtesy of Cooking Channel
Print
Total:
30 min
Active:
5 min
Yield:
4 servings (about 2 cups)
Level:
Easy

Ingredients

  • 4 medium leeks (about 2 pounds)
  • 2 medium carrots, peeled and thinly sliced at an angle
  • 1/4 cup extra-virgin olive oil
  • Kosher salt and freshly ground black pepper
  • 1 lemon; plus wedges, for serving
  • 3 tablespoons chopped fresh dill

Directions

Trim the ends and dark green tops from the leeks and discard. Cut the leeks in half lengthwise, then crosswise into 1-inch pieces. Immerse the leeks in a bowl of cold water, swish to remove any grit and lift the leeks out into a colander. Clean the bowl, change the water and repeat until the water remains clear. You should have 6 cups leeks. 

Add the leeks, carrots, oil and a generous pinch each of salt and pepper to a high-sided medium skillet over medium heat and bring to a steady sizzle, stirring occasionally. Stir in 2 tablespoons water, bring to a simmer and cover. Reduce the heat to medium-low and simmer until the vegetables are tender, about 20 minutes. 

Zest the lemon directly over the vegetables. Squeeze 1 tablespoon lemon juice into the mixture and stir in the dill. Season with salt and pepper. Serve warm or at room temperature with lemon wedges. 

Cooking Tips 3 Videos

Step-by-step photos

Eggs 101: Poached 01:24

These easy steps will have you poaching eggs to perfection in no time.

Similar Topics:

IDEAS YOU'LL LOVE

Leek Rings

Recipe courtesy of Alton Brown

Sauteed Leeks

Recipe courtesy of Chuck Hughes

Grilled Braised Leeks

Recipe courtesy of Alton Brown

Potato and Leek Soup

Recipe courtesy of Amy Finley

Pea and Leek Dip

Recipe courtesy of Dave Lieberman

Leek and Bacon Flatbread

Recipe courtesy of Andrea Albin

Leek Potato Soup

Recipe courtesy of Alton Brown

On TV

So Much Pretty Food Here