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Turkish Braised Leeks Recipe (Zeytinyağlı Pırasa)
5 from 34 votes

Turkish Braised Leeks Recipe (Zeytinyağlı Pırasa)

This Turkish braised leek recipe highlights the tender white and light green parts of leeks cooked gently with onion, garlic, tomato paste, and olive oil. The slow simmering softens the leeks without losing their shape. Finished with a bright garlic yogurt sauce and a drizzle of Aleppo pepper-infused olive oil, it balances creamy, tangy, and slightly spicy notes. It can serve as a vegetarian main or a flavorful side dish.

Prep Time
10 mins
Cook Time
45 mins
Total Time
55 mins
Servings: 4
Calories: 239 kcal
Course: Side Dish, Main Course
Cuisine: Mediterranean, Turkish

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

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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

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%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 239

% 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.