Middle Eastern Leeks With Yogurt Dill Sumac Recipe 435

MIDDLE EASTERN LEEKS WITH YOGURT, DILL & SUMAC RECIPE - (4.3/5)

Steps:

• Place a steamer basket or colander in a large lidded pot filled partway with water. (Make sure water doesn't touch bottom of steamer.) Bring water to a boil over medium-high heat. Place leeks in colander, cover and steam until completely tender, 6-8 minutes. Transfer steamed leeks to a clean dish towel and gently pat dry. Immediately place leeks in a bowl and, while hot, stir in lemon juice and half of olive oil. Season with pepper and ⅛ teaspoon salt. In another bowl, whisk yogurt, garlic, remaining oil, dill, mustard and remaining salt and pepper until combined. If desired, thin sauce by stirring in water, milk or buttermilk. To serve, drizzle sauce over leeks. Garnish with sumac.

YOGURT AND SUMAC SAUCE

Steps:

• Whisk garlic, yogurt, 2 tablespoons oil, and 1/2 teaspoon sumac in a medium bowl; season with salt.
• Spoon sauce onto a platter. Place eggplants on top. Season with salt, drizzle with oil, and sprinkle with sumac.
• DO AHEAD: Yogurt and Sumac Sauce can be made 1 day ahead. Cover and chill.

CHICKEN WITH LEMONS, SUMAC & SPICED YOGURT

Steps:

• Heat oven to 200C/180C fan/gas 6. Two things happen to the chicken. First, season the inside. In a bowl mix the lemons, olives, shallots and garlic with half the sumac and some salt. Scrunch them all together and add 1 tbsp of water. Open the bird up and pour the mix into the cavity.
• Then the outside. Take the oil and the rest of the sumac and rub onto the chicken, massaging it into every part possible. Roast for 11⁄2 hrs or until cooked through and the juices run clear when a skewer is inserted into the thickest part of the leg.
• While the chicken is cooking, mix all the ingredients for the spiced yogurt with some salt - if you like it a little milder, deseed the chilli before slicing it. Carve the chicken and serve topped with a dollop of the yogurt.

SAUTEED LEEKS IN LEMON DILL BUTTER

Steps:

• Slice leeks in half lengthwise and soak/rinse well to remove dirt and grit.
• Cut the leeks into 2-inch pieces.
• In a large skillet, melt butter over medium heat. Add the leeks and saute until fork-tender.
• Reduce heat to low and stir in lemon juice, sugar, dill, white pepper and salt. Stir to combine well.
• Serve.

BAKED LEEKS WITH CHEESE AND YOGURT

Steps:

• Preheat oven to 350*F.
• Butter a shallow ovenproof dish.
• Trim the leeks, cut a slit from the top to bottom and rinse well under cold water.
• Place the leeks in a saucepan of water, brind to a boil, and simmer gently for 6-8 minutes, until just tender.
• Remove and drain well using sloted spoon.
• Arrange (line'em up) in the prepared dish.
• Beat the eggs with the goat cheese, yogurt, and half the Parmesan cheese.
• Season well with salt and pepper.
• Pour the cheese and yogurt mixture over the leeks.
• Mix the breadcrumbs with the remaining Parmesan cheese, and sprinkle over the sauce.
• Back for 35-40 minutes, until the top is crisp and golden brown.