| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Jewish |
|
1 |
servings |
INGREDIENTS
| 2 |
lb |
Leeks |
| 2 |
|
Cloves garlic; crushed, up to 3 |
| 1 |
tb |
Sugar |
| 3 |
tb |
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.
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