Best Turkish Leek Salad Recipes

FARRO SALAD WITH LEEKS, CHICKPEAS AND CURRANTS

Steps:

• Heat oven to 425 degrees. Using a large rimmed baking sheet, toss leeks with 1/4 cup oil, 1 teaspoon salt and 1/2 teaspoon pepper. Spread leeks out in a single layer (use a second baking sheet if necessary) and roast, tossing frequently, until golden brown and crisp at the edges, about 20 minutes.
• In a large bowl, toss leeks with chickpeas, 1/4 cup lemon juice, 1 1/4 teaspoons salt, chile flakes and garlic. Stir in 2/3 cup oil. Let marinate while you prepare the farro.
• In a large pot of salted boiling water, cook farro until tender, about 20 minutes. Drain well. Toss with chickpea mixture. Stir in currants and celery leaf. Taste and add more salt or lemon if needed. Serve warm or at room temperature.

TURKISH BRAISED LEEKS WITH OLIVES

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 LEEKS IN OLIVE OIL

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.

TURKISH-STYLE BRAISED LEEKS

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.