| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Jewish |
|
1 |
Servings |
INGREDIENTS
| 2 |
lb |
Leeks |
| 2 |
|
Cloves garlic, crushed up |
|
|
to 3 |
| 1 |
T |
Sugar |
| 3 |
T |
Oil, up to 4 |
| 1 |
|
Lemons, juice of up to 2 |
INSTRUCTIONS
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@iowacity.net> on Feb 14, 1999, converted by MM_Buster v2.0l.
A Message from our Provider:
“Perhaps it takes a purer faith to praise God for unrealized blessings than for those we once enjoyed or those we enjoy now. #A.W. Tozer”