Turkish stewed leeks. It is fine if you need to cut up the leeks to fit them in your pan.
- Ready In:
- 2 lbs leeks, outer leaves and root ends removed
- 3 tablespoons olive oil
- 3 medium onions, sliced thin
- 3 tomatoes, peeled & chopped
- 1⁄2 teaspoon salt
- fresh ground pepper
- 1 cup chicken broth or 1 cup chicken bouillon
- 2 tablespoons chopped fresh dill or 1 tablespoon dried dill
- Wash leeks and halve them crosswise.
- In a large saucepan, slowly saute the onions in hot oil until lightly browned.
- Add leeks and saute a few more minutes, turning carefully to prevent them from coming apart.
- Add tomatoes through broth; bring to a boil, reduce heat and simmer 30 minutes.
- Remove from the heat and let cool.
- Sprinkle with dill before serving.
MY PRIVATE NOTES
Add a Note
JOIN THE CONVERSATION
This was a VERY NICE dish. I made a half recipe. Trimmed and cut in half they fit in my medium pot perfectly. I had never had leeks not sliced up before. They were visually appealing but hard to cut after they were cooked so we had to peel off layers and eat them kinda like greens. The dill is a nice flavor enhancer. This was good with fish. Made for NAME tag.Reply
A very tasty and easy to make recipe. I was a bit confused with what to do with my leeks when it got to the point of adding them to the saucepan. Maybe greek leeks are huge (longer) than what you get in North American, but I did have to cut them in half to fit in the skillet lengthwise. This was a great side dish to accompany grilled lamb today. The dill is a must as it provides a nice note of piquancy to the sweetness of the leeks and onions.Reply
see 1 more