Turkish Braised Leeks Recipe (Zeytinyağlı Pırasa)
User Reviews
5
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Prep Time
10 mins
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Cook Time
45 mins
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Total Time
55 mins
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Servings
4
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Calories
239 kcal
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Course
Side Dish, Main Course
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Cuisine
Mediterranean, Turkish
Turkish Braised Leeks Recipe (Zeytinyağlı Pırasa)
Description
Turkish Braised Leeks (Zeytinyağlı Pırasa) features sliced leek whites and light greens braised with sautéed onions, garlic, tomato paste, and olive oil. The leeks are simmered gently in water until tender, then allowed to rest off heat to deepen flavors. The dish is served topped with a yogurt sauce enriched with garlic and salt, and a heated olive oil infused with Aleppo pepper adds a subtle spicy finish. The texture is soft with a rich but fresh taste from the olive oil and tomato paste.
The method emphasizes careful cleaning of leeks to remove dirt from between layers and slow cooking to create tenderness without mushiness. The yogurt sauce provides a cooling contrast, while the Aleppo pepper oil adds mild heat and aroma.
Typically enjoyed as a vegetarian main, especially in Turkish cuisine, it also pairs well with roasted chicken, vegetables, or baked fish. Bread like pita or Turkish pide can accompany the dish to soak up the flavorful sauce.
Make sure to wash leeks thoroughly before cooking. The dish benefits from resting after cooking to allow flavors to meld. Leftover leeks can be served cold or at room temperature as a mezze or salad.
Ingredients
- 2 leek large
- 1/4 cup olive oil divided
- 1 onion sliced, large
- 2 cloves garlic minced
- 1 tbsp tomato paste
- 1 tsp kosher salt
- 1/4 tsp black pepper
Yogurt sauce
- 2 tbsp olive oil
- 2 tsp Aleppo pepper
- 1 cup PLAIN yogurt
- 1/2 tsp kosher salt
- 1 clove garlic finely minced
Instructions
- Since we only need the white and light green of the leeks, slice and discard the dark green parts. Slice the leek in half lengthwise and wash thoroughly under running cold water to get rid of all the dirt that might be between the layers. Let it dry for a few minutes, then slice them thinly into halfmoons and set aside.
- Heat half of the olive oil in a pan over medium heat. Saute the onion until translucent. Add in the leek and garlic. Cook for 10 minutes until the leek starts to soften.
- Add in the tomato paste, salt and pepper. Stir to combine. Add 1 cup of water and bring to a low simmer. Cover and cook for 30 minutes.
- Uncover and add the remaining olive oil to the pan and give it a good stir. Turn the heat off and let it sit for 15 minutes.
- In a bowl mix the yogurt with the salt and garlic and set aside. Heat 2 tbsp olive oil in a pan over medium heat and add in the Aleppo pepper and cook for a minute or two.
- Transfer the braised leeks to a serving platter and top with the garlicky yogurt and spices olive oil. Serve warm or at room temperature.
Notes
- Thoroughly wash leeks to ensure all dirt is removed from between the layers before cooking.
- Serve the braised leeks as a main vegetarian course with bread such as pita or Turkish pide, or as a side with roasted chicken, vegetables, or baked cod.
- Allow the dish to rest after cooking to deepen the flavors before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 239 kcal
% Daily Value*
| Calories | 239kcal | 12% |
| Carbohydrates | 8g | 3% |
| Protein | 3g | 6% |
| Fat | 23g | 35% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 16g | 80% |
| Cholesterol | 8mg | 3% |
| Sodium | 950mg | 40% |
| Potassium | 206mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 420IU | 8% |
| Vitamin C | 4mg | 4% |
| Calcium | 91mg | 9% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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