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Leeks are not very common to use by their own in Western cuisines . They are generally used to taste the garnishes or the soup stocks. However leeks are cooked as a main dish or as a cold starter in Turkish cuisine. This recipe here is cold starter cooked with olive oil. You can keep it in your fridge for few days to eat it with your main dish or salad. My favourite is to consume it when it is slightly warm. 

Leeks are cultivated in Mediterranean region and Central Asia for thousands of years and they have a milder flavour compared to its cousins onion and garlic. Luckily they still contain the health protective , sulfur-containing phytonutrients. Reducing the risk of heart disease by preventing atherosclerosis is one of the mission of these nutrients, They also help the detoxification process in our bodies. 


4 sprouts of leeks

1 carrot

2 tablespoon of rice

2 tablespoon of olive oil

juice of a lemon 

1 teaspoon of maple syrup

1 medium diced onion

himalayan salt

  • Clean and cut the leeks in 1 inch length pieces. "Include some of the fresh green parts but not all .The rough green leaves will  not cook well. You can use those parts for another recipe by sautéing them. So keep them in your fridge for the next recipe. "
  • Dice the carrot and onion in cubes.
  • In a thick bottomed pan with low heat slightly sauté the onions with olive oil.
  • Add the leeks and keep sautéing for 5 more minutes.
  • Pour the lemon juice and salt .
  • Stir and add the carrots.
  • The add 1/4 cup of water and rice , close the lid and simmer in very slow heat for at least 30 to 35 min.
  • Check if your leek and carrots are soft enough before you turn the heat of. If they are cooked and still have a lot of excess water then open the lid and evaporate the water .
  • While served you can season with freshly squeezed lemon water.

Buon appetite !