Prep 15 mins
Cook 15 mins
Onions and leeks have been known in Egypt since ancient times. Romans regarded Egyptian leeks as the best. According to legend, the Emperor Nero was fond of them. This is an Egyptian way of preparing them. Serve cold as a salad or an appetizer, or hot as an accompaniment to meat or chicken. I LOVE leeks so I *had* to add this to my collection!
- 2 lbs leeks
- 2 -3 garlic cloves, crushed
- 1 tablespoon sugar
- 4 tablespoons vegetable oil or 4 tablespoons extra virgin olive oil
- 1 lemon, juice of
- Wash the leeks carefully to remove any soil nestling between the leaves. Trim the root ends and cut off the tough green part of the leaves. Cut the rest into 2-inch pieces.
- Fry the garlic and sugar in hot oil for moments only, until the sugar becomes slightly caramelized. Add the leeks and turn them, over moderate heat, to color them lightly. Sprinkle with lemon juice, add salt, and barely cover with water. Stew gently over very low heat until the leeks are tender and the liquid is reduced. *probably only about 10-15 minutes - whoever makes this first please let me know!*.
- Serve hot or cold.
I love this recipe since it's simple, quick and healthy. I also like biting into the crunchy leeks. The first time round, I did it more like what Elmota said,...but yesterday i added more water to make a clear soup. Good for dinner!!!
I used way less water than required to cover the leeks and was pleased with the results. Definitely will make this again.
These were flavorful and easy, a great side dish. I let them cook for the 10 minutes, but my liquid didn't really reduce, but it didn't seem to matter. Thanks Elmo!!!