Korrat Recipes

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KORRAT (LEEKS)



Korrat (Leeks) image

Onions and leeks have been known in Egypt since ancient times. Romans regarded Egyptian leeks as the best. According to legend, the Emperor Nero was fond of them. This is an Egyptian way of preparing them. Serve cold as a salad or an appetizer, or hot as an accompaniment to meat or chicken. I LOVE leeks so I *had* to add this to my collection!

Provided by Elmotoo

Categories     Vegetable

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 6

2 lbs leeks
2 -3 garlic cloves, crushed
1 tablespoon sugar
4 tablespoons vegetable oil or 4 tablespoons extra virgin olive oil
1 lemon, juice of
salt

Steps:

  • Wash the leeks carefully to remove any soil nestling between the leaves. Trim the root ends and cut off the tough green part of the leaves. Cut the rest into 2-inch pieces.
  • Fry the garlic and sugar in hot oil for moments only, until the sugar becomes slightly caramelized. Add the leeks and turn them, over moderate heat, to color them lightly. Sprinkle with lemon juice, add salt, and barely cover with water. Stew gently over very low heat until the leeks are tender and the liquid is reduced. *probably only about 10-15 minutes - whoever makes this first please let me know!*.
  • Serve hot or cold.

Nutrition Facts : Calories 276.1, Fat 14.3, SaturatedFat 1.9, Sodium 45.8, Carbohydrate 36.8, Fiber 4.2, Sugar 12.3, Protein 3.5

EGGAH BI KORRAT



Eggah bi Korrat image

Categories     Stew     Leek

Yield serves 4-6

Number Of Ingredients 6

1 pound leeks
3 tablespoons butter or extra-virgin olive oil
1 or 2 teaspoons sugar
Juice of 1/2 lemon
Salt and pepper
4 eggs

Steps:

  • Trim off the roots of the leeks and cut off the tough green tops. Make a slash along the leeks to the center to be able to wash carefully between the leaves. Cut into thin slices. Put the leeks in a large pan with 2 tablespoons of the butter or oil. Add sugar, lemon juice, salt, and pepper. Put the lid on and let the leeks stew in their own juice for 20 minutes, or until very soft, stirring occasionally.
  • Beat the eggs lightly with a little salt, then stir in the leeks.
  • Heat the remaining butter or oil in the cleaned skillet and pour in the leek mixture. Cook, covered with a lid, over low heat until the bottom sets. Then put under the broiler to cook the top until firm and lightly colored.
  • Serve hot or cold.
  • Variation
  • Instead of sautéing, the leeks can be cut into large pieces, boiled in salted water until soft, and drained. Press the water out and chop in the food processor, then mix with the eggs.

KORRAT



Korrat image

Onions and leeks have been known in Egypt since ancient times. Romans regarded Egyptian leeks as the best. According to legend, the Emperor Nero was fond of them. This is an Egyptian way of preparing them. Serve cold as a salad or an appetizer, or hot as an accompaniment to meat or chicken.

Yield serves 6

Number Of Ingredients 6

2 pounds leeks
2 or 3 cloves garlic, crushed
1 tablespoon sugar
4 tablespoons vegetable or extra-virgin olive oil
Juice of 1 lemon
Salt

Steps:

  • Wash the leeks carefully to remove any soil nestling between the leaves. Trim the root ends and cut off the tough green part of the leaves. Cut the rest into 2-inch pieces.
  • Fry the garlic and sugar in hot oil for moments only, until the sugar becomes slightly caramelized. Add the leeks and turn them, over moderate heat, to color them lightly. Sprinkle with lemon juice, add salt, and barely cover with water. Stew gently over very low heat until the leeks are tender and the liquid is reduced.
  • Serve hot or cold.

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