Turkish Leeks
2 lbs leeks
1/3 cup finest virgin olive oil
2 small carrots, peeled, halved lengthwise, then sliced 1/2" thick
2 tablespoons uncooked rice
1 1/2 teaspoons sugar
Salt to taste
Lemon juice (1/2 lemon)
1 1/2 cups water
Trim the leeks. Remove a few of the outer layers. Slice 3/4 inch
thick; discard the tough green leaves. Wash several times in plenty
of water and drain.
In a heavy pan heat the olive oil. Stir in the leeks and carrots. Cover and cook 30 minutes over low heat, shaking the pan occasionally.
Stir in the rice, sugar, salt, juice of 1/2 lemon and water. Cover and simmer 30 minutes or until leeks are tender. Check the liquid
level and add hot water in very small quantities if necessary. When cooked it should be very moist but not watery. Serve cold sprinkled
with lemon juice to taste. Like all cold olive oil dishes it is
very good with crusty bread.
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