Turkish Leek Salad Recipes

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TURKISH LEEK SALAD



Turkish Leek Salad image

A simple traditional Turkish salad. This recipe was given to us by our old Trukish vegetable shop owner

Provided by robertmartinot

Time 10m

Yield Serves 2

Number Of Ingredients 8

1 Leek
1 Tomato
1/2 a Cucumber
1 Lemon
Parsley
Oliver oil
Salt
Pepper

Steps:

  • Peel the outer layer of the leek. Cut the leek into slices.
  • Chop the tomato and cucumber into slices (or cubes if you like)
  • Finely chop the parsley.
  • Put the cut tomato, cucumber and leek into a bowl and squeeze half a lemon over. Cover with the chopped parsley, and add olive oil, salt and pepper.
  • The salad is ready. We always recommend to have a small taste to check if you need to add any extra salt, pepper, lemon or parsley if you wish...

ZEYTINYAğLı PıRASA (TURKISH BRAISED LEEKS AND CARROTS) RECIPE



Zeytinyağlı Pırasa (Turkish Braised Leeks and Carrots) Recipe image

Looking for new ways to cook with leeks? If you're a fan of the delicate taste, this Turkish recipe for braised leeks and carrots is ideal.

Provided by Elizabeth Taviloglu

Categories     Side Dish     Lunch

Time 45m

Yield 6

Number Of Ingredients 10

5 large leeks
3 large carrots
2 tablespoons short-grain rice
2 tablespoons sugar
1 1/2 teaspoons salt
1/2 teaspoon ground white pepper
1 tablespoon chopped fresh Italian parsley
1 1/2 tablespoons freshly squeezed lemon juice, from 1/2 medium lemon
2 cups water
1/4 cup extra-virgin olive oil

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.

Nutrition Facts : Calories 151 kcal, Carbohydrate 18 g, Cholesterol 0 mg, Fiber 2 g, Protein 1 g, SaturatedFat 1 g, Sodium 563 mg, Sugar 8 g, Fat 9 g, ServingSize 1 bowl (6 servings), UnsaturatedFat 0 g

TURKISH-STYLE BRAISED LEEKS



Turkish-Style Braised Leeks image

Provided by John Willoughby

Categories     dinner, weekday, side dish

Time 1h

Yield 4 to 6 side-dish servings

Number Of Ingredients 10

2 pounds leeks about 8 large or 10 medium, white and light green parts only
1/2 cup extra virgin olive oil
3 large or 5 small carrots, peeled, halved lengthwise, and cut into strips about 1 inch long
1 cup chicken stock or water
1/2 teaspoon sugar
1/2 teaspoon salt
Black pepper
2 tablespoons lemon juice
1 dozen black olives, pitted and halved
1/4 cup roughly chopped parsley leaves

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.

Nutrition Facts : @context http, Calories 289, UnsaturatedFat 16 grams, Carbohydrate 27 grams, Fat 20 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 3 grams, Sodium 347 milligrams, Sugar 8 grams

TURKISH SALAD



Turkish Salad image

This delicious fresh vegetable salad is found on dining tables throughout Turkey and served prior to the main course.

Provided by Geema

Categories     Vegetable

Time 15m

Yield 6 serving(s)

Number Of Ingredients 10

1 1/2 cups diced tomatoes
1 cup diced green bell pepper
1 cup diced peeled cucumber
1/2 cup minced fresh parsley
1/3 cup green onion
1/4 cup fresh lemon juice
2 tablespoons water
1 tablespoon olive oil
1/4 teaspoon salt
1/8 teaspoon fresh ground pepper

Steps:

  • Combine all ingredients in a bowl and chill for at least 1 hour before serving.

Nutrition Facts : Calories 41.5, Fat 2.5, SaturatedFat 0.4, Sodium 104.2, Carbohydrate 5, Fiber 1.4, Sugar 2.5, Protein 1

TURKISH LEEKS IN OLIVE OIL



Turkish Leeks in Olive Oil image

From "The Complete Book of Turkish Cooking". The author suggests serving this dish cold with lemon juice.

Provided by Mercy

Categories     Rice

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 8

2 lbs leeks
1/3 cup extra virgin olive oil
2 small carrots, halved and sliced
2 tablespoons uncooked rice
1 1/2 teaspoons sugar
3/4 teaspoon salt
1/2 lemon, juice of
1 1/2 cups water

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.

EASY TURKISH-STYLE LEEKS RECIPE IN OLIVE OIL



Easy Turkish-Style Leeks Recipe in Olive Oil image

This easy leeks recipe is my take on a Turkish dish called zeytinyağlı pırasa, where tender leeks and carrots are braised in a flavorful olive oil sauce with garlic. All you need alongside this leeks recipe is a wedge of lemon and a few slices of crusty, rustic bread to sop up the delicious olive oil sauce. But these braised leeks are also light enough to serve with some baked fish or grilled chicken. Best served cold or at room temperature.

Provided by Suzy Karadsheh

Categories     Entree     Side Dish

Number Of Ingredients 10

Extra virgin olive oil
3 large leeks, (cleaned well and trimmed, whites and tender green parts sliced into ¼-inch rounds)
2 to 3 carrots, (peeled and cut into ¼-inch rounds)
3 large garlic cloves, (minced)
Kosher salt and black pepper
1 teaspoon cumin
1 teaspoon Aleppo pepper
2 tablespoons rice, (I used arborio rice, rinsed)
Juice and zest of 1 large lemon
½ cup chopped fresh parsley

Steps:

  • In a medium saucepan heat ¼ cup extra virgin olive oil over medium-high heat until shimmering. Add the leeks, carrots, and garlic and season with kosher salt, black pepper, and the spices. Toss around and cook for about 5 to 7 minutes, stirring regularly as needed until the leeks and carrots soften just a bit.
  • Add 2 cups of water, the rice, and lemon juice. Bring the water to a boil, then lower the heat and let simmer for 15 to 20 minutes or until the rice is fully cooked and the vegetables are fully tender.
  • Let the leeks and carrots cool down to room temperature, then stir in the fresh parsley, lemon zest, and another good drizzle of extra virgin olive oil.

Nutrition Facts : Calories 144.1 kcal, Carbohydrate 15 g, Protein 1.7 g, Fat 9.4 g, SaturatedFat 1.3 g, Sodium 129.5 mg, Fiber 2.4 g, Sugar 3.2 g, UnsaturatedFat 7.8 g, ServingSize 1 serving

LEEK SALAD



Leek Salad image

Provided by Melissa d'Arabian : Food Network

Time 22m

Yield 4 servings

Number Of Ingredients 7

4 medium leeks
1/2 teaspoon Dijon mustard
2 teaspoons balsamic vinegar
1/4 cup olive oil
Kosher salt and freshly ground black pepper
1 teaspoon dried thyme
1 slice bacon, cooked crisp, chopped

Steps:

  • Remove the dark green portion of the leeks and discard. Cut the leeks in half lengthwise and wash in water, being careful to check all the layers for hidden dirt. Fill a wide pan with water about 1/2-inch high up the sides. Add the leeks, simmer gently for 12 minutes, and then drain.
  • Meanwhile, make the vinaigrette. In a small bowl, whisk together the mustard and balsamic vinegar, and then drizzle in the oil to make an emulsion, whisking constantly. Add in the salt, pepper, and thyme. Lay the leeks lengthwise on small serving platter. Sprinkle with the chopped bacon, drizzle with the dressing, and serve.

TURKISH BRAISED LEEKS (ZEYTINYAğLı PıRASA)



Turkish braised leeks (Zeytinyağlı pırasa) image

Unique and delicious dish from the Turkish cuisine.

Provided by Vidar Bergum

Categories     Vegan recipes

Number Of Ingredients 10

750 g (1 ⅗ lbs) leeks
5 Tbsp (75 ml) olive oil (I use a mild extra virgin)
1 heaped tsp (25 g) tomato paste
1 medium carrot, peeled and cut into thin discs
½ tsp sugar
2 Tbsp lemon juice
200 ml (⅘ cup) boiling water
2 Tbsp rice
chopped fresh dill or flat-leaf parsley, to serve (optional)
salt and pepper

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.

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