Best 5 Turkish Braised Leeks With Olives Recipes

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Immerse yourself in the vibrant flavors of Turkish cuisine with our delectable Turkish Braised Leeks with Olives recipe. This traditional dish showcases the perfect harmony of tender leeks, succulent olives, and aromatic spices. Savor the subtle sweetness of the leeks, complemented by the briny tang of the olives and the warmth of cumin and paprika. Our easy-to-follow recipe guides you through every step, ensuring a flavorful and authentic culinary experience.

But that's not all! This article is a treasure trove of additional Turkish recipes, each bursting with unique flavors and textures. Discover the secrets of making traditional Turkish stuffed grape leaves, yaprak sarma, with its delicate balance of tangy grape leaves, savory rice filling, and aromatic herbs. Indulge in the hearty goodness of Turkish lentil soup, mercimek çorbası, a comforting blend of lentils, vegetables, and spices, perfect for a cozy meal. And for a sweet treat, try your hand at Turkish delight, lokum, a delectable confection made from sugar, cornstarch, and a variety of flavorings, sure to tantalize your taste buds.

Let's cook with our recipes!

TURKISH BRAISED LEEKS WITH OLIVES



Turkish Braised Leeks with Olives image

Make and share this Turkish Braised Leeks with Olives recipe from Food.com.

Provided by Dancer

Categories     Fruit

Time 1h5m

Yield 6-8 serving(s)

Number Of Ingredients 9

1/2 cup olive oil or 1/2 cup vegetable oil
2 lbs leeks, white and light green parts only,trimmed,cleaned,and thinly sliced (about 10 medium)
2 cups peeled seeded and chopped tomatoes (about 1 pound)
1 cup vegetable stock or 1 cup water
3/4 teaspoon salt, about
ground black pepper
1 pinch sugar
12 -16 pitted black olives
2 -3 tablespoons fresh lemon juice

Steps:

  • Heat the oil in a large saucepan over medium heat.
  • Add the leeks and sauté in until softened, about 10 minutes.
  • Add the tomatoes, stock, salt, pepper, and sugar.
  • Cover and simmer until the leeks are tender, about 30 minutes.
  • Add the olives and lemon juice and simmer another 10 minutes.
  • Serve at room temperature as an appetizer or warm as a side dish.

TURKISH BRAISED LEEKS (ZEYTINYAğLı PıRASA)



Turkish braised leeks (Zeytinyağlı pırasa) image

Unique and delicious dish from the Turkish cuisine.

Provided by Vidar Bergum

Categories     Vegan recipes

Number Of Ingredients 10

750 g (1 ⅗ lbs) leeks
5 Tbsp (75 ml) olive oil (I use a mild extra virgin)
1 heaped tsp (25 g) tomato paste
1 medium carrot, peeled and cut into thin discs
½ tsp sugar
2 Tbsp lemon juice
200 ml (⅘ cup) boiling water
2 Tbsp rice
chopped fresh dill or flat-leaf parsley, to serve (optional)
salt and pepper

Steps:

  • Cut the ends off the leeks. Remove the outermost layer, plus any other very thick layers. Cut into 3-4 cm (1-1 ½ in) slices, crosswise or diagonally. After this process, I'm usually left with around 500 g (slightly over 1 lbs) leeks. If you're left with a little more or less than this, that's perfectly ok.
  • Heat a thick bottomed pot over medium heat. Add the olive oil and tomato paste and fry for a minute, stirring constantly. Add the leeks and carrot. Fry for another couple of minutes, stirring regularly.
  • Add the sugar, lemon juice, water and a little salt and pepper. Bring to the boil, place a lid on and turn the heat down to low. Leave to simmer until the leeks have nearly completely softened, half an hour or more, stirring a couple of times in the meantime.
  • Add the rice and stir well. Place the lid back on and leave until both the rice and the leeks are completely softened, 10-12 minutes. Keep an eye on it, adding more water if it's starting to look a little dry. The dish should be saucy, but not overly so. Once done, take off the heat and leave for a few minutes. Season with more lemon juice, salt and pepper to taste. Serve warm with a scattering of chopped fresh herbs, if you fancy.

TURKISH-STYLE BRAISED LEEKS



Turkish-Style Braised Leeks image

Provided by John Willoughby

Categories     dinner, weekday, side dish

Time 1h

Yield 4 to 6 side-dish servings

Number Of Ingredients 10

2 pounds leeks about 8 large or 10 medium, white and light green parts only
1/2 cup extra virgin olive oil
3 large or 5 small carrots, peeled, halved lengthwise, and cut into strips about 1 inch long
1 cup chicken stock or water
1/2 teaspoon sugar
1/2 teaspoon salt
Black pepper
2 tablespoons lemon juice
1 dozen black olives, pitted and halved
1/4 cup roughly chopped parsley leaves

Steps:

  • Cut the leeks crosswise into pieces about 2 inches long, then slice in half lengthwise. Wash the leeks very well.
  • In a large skillet or saucepan, combine the leeks, oil and carrots over medium-high heat. Stir gently every once in a while, until the leeks are slightly softened, about 10 minutes.
  • Add the stock or water, sugar, salt and pepper to taste. Cover, reduce heat to low, and simmer until leeks are very tender, about 30 minutes. Stir in the lemon juice and olives and continue to simmer, uncovered, until the liquid is slightly thickened, about 10 minutes.
  • Cool to room temperature, uncovered, about 45 minutes. Stir in the parsley, taste and adjust seasoning if necessary.

Nutrition Facts : @context http, Calories 289, UnsaturatedFat 16 grams, Carbohydrate 27 grams, Fat 20 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 3 grams, Sodium 347 milligrams, Sugar 8 grams

TURKISH LEEKS IN OLIVE OIL



Turkish Leeks in Olive Oil image

From "The Complete Book of Turkish Cooking". The author suggests serving this dish cold with lemon juice.

Provided by Mercy

Categories     Rice

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 8

2 lbs leeks
1/3 cup extra virgin olive oil
2 small carrots, halved and sliced
2 tablespoons uncooked rice
1 1/2 teaspoons sugar
3/4 teaspoon salt
1/2 lemon, juice of
1 1/2 cups water

Steps:

  • Trim leeks and remove a few of the outer layers.
  • Slice 3/4" thick, discard tough green leaves.
  • Wash leeks well in several changes of water.
  • In a heavy skillet, heat olive oil.
  • Stir in leeks and carrots.
  • Cover and cook very gently (low heat) for 30 minutes, shaking the skillet occasionally.
  • Blend in the remaining ingredients in order.
  • Cover and simmer for another 30 minutes, checking the liquid and adding more water, if necessary.
  • When fully cooked, it should be very moist but not watery.

BRAISED LEEKS WITH OLIVE OIL AND RICE



Braised Leeks with Olive Oil and Rice image

Categories     Sauce     Olive     Rice     Roast     Leek

Yield makes 4 servings

Number Of Ingredients 6

4 large or 8 medium leeks, about 2 pounds
1/3 cup extra virgin olive oil
2 small carrots, roughly chopped
Salt and black pepper to taste
1/4 cup white long-grain rice
Juice of 1/2 lemon

Steps:

  • Trim the hard green parts from the leeks; split in half from about an inch below the root end (leave this intact for now) to the leafy end. Carefully wash between all the layers, removing all traces of sand. Cut off the root end and cut the leeks into 4-inch sections.
  • Put all but a tablespoon of the oil in a skillet with a lid or a saucepan large enough to hold the leeks in one layer. Turn the heat to medium. When the oil is hot, add the leeks and carrots, along with a sprinkling of salt and pepper, and cook for about 25 minutes, turning occasionally, until the leeks are tender. Your goal is not to brown the leeks but to soften them; if they brown a little, however, that's fine.
  • Add the rice and 1 1/2 cups of water, cover, and adjust the heat so the mixture simmers. Cook for about 30 minutes, or until the water is absorbed; the mixture should be moist but not soupy. Serve hot, at room temperature, or cold (this will keep well, covered and refrigerated, for a day, and can be reheated). Just before serving, drizzle with the remaining olive oil and the lemon juice.
  • Braised Leeks with Olives
  • In step 2, omit the carrots. In step 3, omit the rice and add 1/2 cup pitted black olives, like Kalamatas. Use only 1/2 cup liquid and cook for only 5 to 10 minutes, until hot. Add the lemon juice at the end.
  • Braised Leeks with Egg-Lemon Sauce
  • You can use this formula with almost any braised vegetable: When the leeks are done, beat 2 eggs in a bowl with the minced or grated zest and juice of a lemon; still beating, add about 1/2 cup of the leek-cooking liquid. Gradually add the remaining cooking liquid, beating all the while. Dress the leeks with this sauce and serve.

Tips:

  • Choose the right leeks: Look for leeks that are firm and have a good amount of white and light green. Avoid leeks that are wilted or have yellow or brown spots.
  • Trim the leeks properly: Cut off the root end and the dark green leaves. Then, slice the leeks lengthwise and rinse them thoroughly to remove any dirt or grit.
  • Use a heavy-bottomed pot: This will help to distribute the heat evenly and prevent the leeks from burning.
  • Don't overcrowd the pot: If you're cooking a lot of leeks, cook them in batches so that they have room to soften and cook evenly.
  • Be patient: Braising takes time, so don't rush the process. The leeks should be cooked until they are tender and caramelized.
  • Season to taste: Once the leeks are cooked, taste them and adjust the seasonings as needed. You may want to add more salt, pepper, or lemon juice.
  • Serve immediately: Turkish braised leeks with olives are best served immediately, while they are still hot and tender.

Conclusion:

Turkish braised leeks with olives is a delicious and versatile dish that can be served as a side dish, main course, or appetizer. It is a healthy and flavorful dish that is perfect for any occasion. The leeks are braised in a flavorful broth until they are tender and caramelized, and the olives add a salty and briny flavor. This dish is sure to please everyone at your table.

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