Leek with Olive Oil
Sample Dishes from Turkish Cuisine
Leek with Olive Oil (Zeytinyağlı Pırasa)
| Ingredients | Measure | Amount |
| Leek | 5 medium size | 1 kg |
| Carrot | 2 large size | 250 gr |
| Onion | 1 small size | 40 gr |
| Rice | 1/2 teacup | 45 gr |
| Salt | 1 1/2 teaspoon | 9 gr |
| Sugar | 1 teaspoon | 4 gr |
| Olive Oil | 8 tablespoon | 80 gr |
| Water (hot) | 1 1/2 cup | 300 gr |
| lemon | 1/2 medium size | 50 gr |
Preparation
Cut off tops and
undesired green parts of leeks. Cut into 2-3 cm (1-1/2 inch) slices diagonally.
Slice pared (or scraped) carrots into 1 cm (1/2 inch) thick pieces diagonally.
Combine with fınely chopped onions in a saucepan. Sprinkle rice over. Season
with salt and sugar. Add olive oil and hot water. Cover and simmer for 30 minutes,
or until tender. Remove from heat; cool. Garnish with parsley. Serve cold with
lemon wedges.
Servings:
6
Nutritional
Value
(in approximately one serving)
| Energy | 234 cal |
| Protein | 3,9 g |
| Fat | 13,8 g |
| Carbohydrates | 25,6 g |
| Calcium | 85 mg |
| Iron | 1,85 mg |
| Phosphorus | 88 mg |
| Zinc | 1 mg |
| Sodium | 610 mg |
| Vitamin A | 3723 iu |
| Thiamine | 0,16 mg |
| Riboflavin | 0,09 mg |
| Niacin | 1,00 mg |
| Vitamin C | 14 mg |
| Cholesterol | 0 mg |
Regional Characteristics:
It is a popular
olive oil based vegetable dish of the Central, Mediterranean, Western and Marmara
regions. It is usually served for lunch or supper as a side dish with lemon
wedges.