Terbiyeli Zeytinyagli Pirasa
Region: Turkey
Category: Vegetables
Season:
Difficulty: Easy
This Turkish preparation is one of the so-called "olive oil foods" typically found in both Turkey and Greece. In Turkish olive oil foods are their own category called zeytinyağlı. It usually consists of a vegetable being cooked in lots of olive oil and then served at room temperature. But, here there is the added attraction of a lemon and egg sauce (avgolemono as the Greeks call it) that makes this leek recipe a particularly delightful dish in the fall.
Yield: Makes 4 servings
Preparation Time: 35 minutes
1 1/4 pound leeks, white and light green part only, split lengthwise, washed well, and cut into 4-inch lengths
1/4 cup extra-virgin olive oil
1/4 cup water
1 teaspoon salt
3/4 teaspoon sugar
1 large egg, beaten
2 1/2 tablespoons fresh lemon juice
1. Put the leeks, olive oil, and water into a wide skillet. Turn the heat to medium-low, sprinkle on the salt and sugar, then cook until all the leeks are tender and soft, about 25 to 35 minutes, turning so they cook evenly.
2. Beat the egg and lemon juice together, turn the heat off under the skillet, then stir in the egg-lemon juice mixture. Leave to cool in the skillet, then transfer to a serving platter and serve at room temperature.
Posted: 04/16/2008
