Prasa (Turkish Leeks with Tomatoes)
- Vegetable recipes
- Vegan
- Gluten free
- Lactose free
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.
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.
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