Leeks are a beloved vegetable in Turkish cuisine, often featured in light, healthy, and flavorful dishes. This simple Turkish-style leeks recipe cooked in extra virgin olive oil highlights the natural sweetness of leeks combined with tender carrots, garlic, and a dash of warm spices. The addition of rice gives the dish a subtle texture, while the lemon juice adds a refreshing tang. This dish is perfect as a side or a light vegetarian meal, offering a delightful balance of flavors and textures with minimal effort.
Ingredients:
- Extra virgin olive oil
- 3 large leeks, cleaned, trimmed, and sliced into ¼-inch rounds (whites and tender green parts)
- 2 to 3 carrots, peeled and sliced into ¼-inch rounds
- 3 large garlic cloves, minced
- Sea salt and freshly ground black pepper, adjusted to your preference.
- 1 teaspoon cumin
- 1 teaspoon Aleppo pepper (or red pepper flakes if unavailable)
- 2 tablespoons rice (preferably arborio), rinsed
- Juice and zest of 1 large lemon
- ½ cup fresh parsley, chopped
Instructions:
- Sauté the Vegetables: Heat a generous drizzle of extra virgin olive oil in a large pan over medium heat. Add the leeks and carrots, stirring occasionally, and cook for about 5-6 minutes until they begin to soften.
- Add Garlic and Spices: Stir in the minced garlic, cumin, Aleppo pepper, and a pinch of salt and black pepper. Cook for another 2 minutes until the garlic is fragrant, being careful not to let it burn.
- Incorporate the Rice: Add the rinsed rice to the pan, mixing it with the vegetables to coat it well in the oil and spices.
- Simmer the Dish: Pour in about ½ cup of water, ensuring the rice is submerged, and bring to a simmer. Reduce the heat to low, cover the pan, and let the mixture simmer for 15-20 minutes or until the rice is tender and the liquid is absorbed.
- Add Lemon and Parsley: Once the rice is cooked, stir in the lemon juice, lemon zest, and fresh parsley.
- Serve: Drizzle a little more olive oil on top before serving and enjoy warm or at room temperature. This dish pairs wonderfully with crusty bread or as a side to grilled meats.
Conclusion:
This Turkish-style leeks recipe is a perfect way to enjoy a wholesome, vegetarian dish that brings together the sweetness of leeks, the earthiness of rice, and the vibrant citrusy notes of lemon. It’s simple, healthy, and full of Mediterranean flavors that will brighten up any meal.
Easy Turkish-Style Leeks in Olive Oil
Tender leeks and carrots simmered in olive oil withrice and spices, finished with fresh lemon juice and parsley for a light andrefreshing Turkish-style dish.
Ingredients
- Extra virgin olive oil
- 3 large leeks cleaned, trimmed, and sliced into ¼-inch rounds (whites and tender green parts)
- 2 to 3 carrots peeled and sliced into ¼-inch rounds
- 3 large garlic cloves minced
- Sea salt and freshly ground black pepper adjusted to your preference.
- 1 teaspoon cumin
- 1 teaspoon Aleppo pepper or red pepper flakes if unavailable
- 2 tablespoons rice preferably arborio, rinsed
- Juice and zest of 1 large lemon
- ½ cup fresh parsley chopped
Instructions
- Sauté the Vegetables: Heat a generous drizzle of extra virgin olive oil in a large pan over medium heat. Add the leeks and carrots, stirring occasionally, and cook for about 5-6 minutes until they begin to soften.
- Add Garlic and Spices: Stir in the minced garlic, cumin, Aleppo pepper, and a pinch of salt and black pepper. Cook for another 2 minutes until the garlic is fragrant, being careful not to let it burn.
- Incorporate the Rice: Add the rinsed rice to the pan, mixing it with the vegetables to coat it well in the oil and spices.
- Simmer the Dish: Pour in about ½ cup of water, ensuring the rice is submerged, and bring to a simmer. Reduce the heat to low, cover the pan, and let the mixture simmer for 15-20 minutes or until the rice is tender and the liquid is absorbed.
- Add Lemon and Parsley: Once the rice is cooked, stir in the lemon juice, lemon zest, and fresh parsley.
- Serve: Drizzle a little more olive oil on top before serving and enjoy warm or at room temperature. This dish pairs wonderfully with crusty bread or as a side to grilled meats.