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Leek with Olive Oil

Sample Dishes from Turkish Cuisine

Leek with Olive Oil  (Zeytinyağlı Pırasa)

Leek5 medium size1 kg
Carrot2 large size250 gr
Onion1 small size40 gr
Rice1/2 teacup45 gr
Salt1 1/2 teaspoon9 gr
Sugar1 teaspoon4 gr
Olive Oil8 tablespoon80 gr
Water (hot)1 1/2 cup300 gr
lemon1/2 medium size50 gr


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)

Energy234 cal
Protein3,9 g
Fat13,8 g
Carbohydrates25,6 g
Calcium85 mg
Iron1,85 mg
Phosphorus88 mg
Zinc1 mg
Sodium610 mg
Vitamin A3723 iu
Thiamine0,16 mg
Riboflavin0,09 mg
Niacin1,00 mg
Vitamin C14 mg
Cholesterol0 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.