Leeks with lemon and sugar
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Leeks |
| 2 | Cloves garlic; crushed, up to 3 | |
| 1 | tablespoon | Sugar |
| 3 | tablespoons | Oil; up to 4 |
| 1 | Lemons ; juice of, up to 2 | |
Directions
Recipe is from A Book Of Middle Eastern Food by Claudia Roden Wash the leeks carefully. Cut off the tough green part & cut the rest in longish slices. Fry the garlic & sugar in hot oil until slightly caramelized. Add the leeks & turn them a little over a miderate heat to color lightly.
Sprinkle with lemon juice & stew gently, covered, over very low heat, in it`s own juices until tender.
Can be served hot or cold.
Posted to JEWISH-FOOD digest by Sheryl Donner <boxermom@...> on Feb 14, 1999, converted by MM_Buster v2.0l.