Best Turkish Leek Salad Recipes

TURKISH BRAISED LEEKS (ZEYTINYAğLı PıRASA)

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

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.

ZEYTINYAğLı PıRASA (TURKISH BRAISED LEEKS AND CARROTS) RECIPE

Steps:

• Begin by washing the leeks and cutting them into 2-inch diagonal slices. Place them in your pressure cooker or in a large saucepan.
• Wash and peel the carrots and cut them into diagonal slices about 1/4-inch thick. Place them in the saucepan with the leeks.
• Add the uncooked rice, sugar, salt, pepper, and parsley. Drizzle the water and lemon juice over the top. Bring the water to a boil then reduce the heat and cover the pan. Let the leeks and carrots simmer slowly until the water is almost gone and they are very tender.
• Once your vegetables are cooked, leave them to cool down in the pan with the cover on. When they've cooled down to room temperature, remove the lid. Pour the olive oil evenly over the vegetables and move them around in the pan to work the oil through them. Don't stir them as this will damage the vegetables. Sprinkle some more chopped fresh parsley over the top.
• When you are ready to serve them, slide the vegetables out of the pan on to your serving plate. If you need to use a spatula or spoon, scoop them out of the pan very gently as not to damage them.
• You can serve the leeks and carrots at room temperature, or refrigerate them for a few hours before serving. You can squeeze a little more lemon juice over the top just before serving for extra tang.

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.

TURKEY SALAD

Steps:

• Place cooked turkey meat, celery, green onions and red bell pepper in a blender or food processor. Finely chop using the pulse setting.
• Transfer the turkey mixture to a medium bowl. Mix in mayonnaise, prepared Dijon-style mustard, cider vinegar, white sugar and salt. Cover and refrigerate 8 hours, or overnight, before serving.