Prasa (Turkish Leeks with Tomatoes)

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By: Andrew Chase

from Jewish Cooking in America by Joan Nathan

Leeks were one of the earliest Jewish vegetables, and this delicious dish, adapted from a recipe by Susan Barocas, is perfect for entertaining. It can be prepared in advance and served cold, at room temperature or reheated.

Ingredients

1 to 2 tbsp (15 to 30 mL) olive oil

1 can (28 oz/796 mL) whole tomatoes, drained, juice reserved

2 cloves garlic, minced

4 large leeks, cleaned and cut lengthwise into 1-inch (2.5 cm) pieces, using tender green and white parts

1 lemon, juice only

1/2 tsp (2 mL) salt

Pinch pepper

Preparation

In saucepan, heat oil over medium heat; carefully add tomatoes without any juice, mashing with wooden spoon (watch out for splattering oil). Stir; simmer for 5 minutes. Add garlic; simmer for 5 minutes.

Add leeks and reserved tomato juice. Simmer mixture, covered, stirring occasionally, for at least 1 hour, or until leeks are soft.

Stir lemon juice, salt and pepper into saucepan; simmer, covered, for 10 to 15 minutes, until flavours are blended. Serve hot, cold or at room temperature.

Make-ahead: Refrigerate, covered, for up to 3 days.

Tip: Vary the garlic and the amount of lemon to your taste. If you are not a garlic lover, substitute 1 tbsp (15 mL) of brown sugar for the garlic.

Tip: An easy way to clean leeks is to trim them, chop them, put them in a strainer inside a bowl of cold water and swish them around several times to remove the grit and separate the pieces.

Serving(s): 6

Also in this menu:

Hanukkah with a twist

Source

Homemakers Magazine: Dec./Jan. 2005

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