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    You are in: Home / Recipes / Turkish Leeks in Olive Oil Recipe
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    Turkish Leeks in Olive Oil

    Average Rating:

    6 Total Reviews

    Showing 1-6 of 6

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    • on May 10, 2008

      MUCH better cold, so be sure to allow time for chilling before serving. I lived in Istanbul for a year and ate this regularly - the taste of this recipe is authentic.

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    • on November 07, 2014

      My boyfriend went crazy over these.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 12, 2009

      Really tasty! I like the flavor combination and its a very different way to prepare leeks. A great vegetarian dish.

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    • on December 29, 2007

    • on November 06, 2006

      very tasty.. my suggestion would be adding in some more sugar. i substituted olive oil with sunflower oil because it is lighter and put a tablespoon of sugar (and another tsp (or 1 1/2) of salt to balance it) as i like it sweeter, a nice contrast with sour lemon.

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    • on February 20, 2006

      I haven't tried this cold yet, but we really enjoyed it as a warm side to a roast! The finaly result was good, although I didn't add nearly as much water as called for and if I had I would have had to cook it a lot longer. I only added about 1/3 cup water and it was still very moist at the end of cooking. I would recommend squeezing a bit of lemon juice over just before serving if you are going to use this as a type of mezze as you can't really taste the lemon juice once it's been cooked.

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    Nutritional Facts for Turkish Leeks in Olive Oil

    Serving Size: 1 (249 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 224.7
     
    Calories from Fat 112
    50%
    Total Fat 12.5 g
    19%
    Saturated Fat 1.7 g
    8%
    Cholesterol 0.0 mg
    0%
    Sodium 333.9 mg
    13%
    Total Carbohydrate 27.6 g
    9%
    Dietary Fiber 3.2 g
    13%
    Sugars 7.8 g
    31%
    Protein 2.7 g
    5%

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