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Leek braised in olive oil

Serves 6From: Sivas İl Kültür ve Turizm Müdürlüğü sitesi, Asırlık Tariflerle Türk Mutfağı (PDF; kitapta yazar, yayıncı ve yıl yok)

Ingredients

  • 1,000 gLeek
  • 137 gOlive oil
  • 61 gCarrot
  • 240 gWater
  • 2.5 gSalt
  • 24 gLemon juice
  • 20 gRice

Grams are the real measure. Glasses and spoons are approximate and vary by ingredient. 1 Turkish glass is 200 ml.

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Allergens

Allergen information is not complete yet.

Worked out from the ingredients. It does not cover contact in your kitchen.

Cross-section

  1. Leek67%
  2. Water16%
  3. Olive oil9%
  4. Carrot 4%
  5. Lemon juice 2%
  6. Rice 1%
  7. Salt 0%

Ingredients by weight, heaviest at the bottom.

Method

  1. Peel off the outer layer of the leeks. Cut them, green parts included, into 4 cm wide diagonal pieces, then wash and drain.

  2. Put the olive oil in a pot, add the carrots and sauté for 2 minutes.

    2 min

  3. Add the leeks and sauté for 2-3 minutes, until they change colour.

    2 min

  4. Cover. Cook on low heat for 7-8 minutes, stirring now and then, until the leeks have absorbed their own juice. Do not crush the pieces.

    7 min

  5. Add the lemon juice, salt and water and cook for 25 minutes on low heat.

    25 min

  6. Add the rice that has soaked in water for 30 minutes and cook for 10-15 minutes more. Take off the heat, let it cool with the lid on, then serve.

    10 min

Where this recipe comes from

From a published work: quantities come from Sivas İl Kültür ve Turizm Müdürlüğü sitesi, Asırlık Tariflerle Türk Mutfağı (PDF; kitapta yazar, yayıncı ve yıl yok); the method is written in our own words.

Last changed: November 1, 2026

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