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Leeks and Carrots in Olive Oil (a la Turka!) June 18, 2014

Posted by Deniz Olcay in Healthy Eats, Quick Eats, Turkish Dishes.
Tags: , , , , , , ,

I’d consider myself a professional eater (I’ve actually been eating every day for the past 28 years), and I’ve come to the conclusion that there are two paths to success in cooking a delicious dish:

  1. Keep it simple.
  2. Ask mom.

Now, most of us might want to go route #2, because let’s face it, mom always knows best. But for those days when you’re feeling adventurous, traditional recipes just don’t satisfy one’s creative hunger.

When I say keep it simple, I don’t mean that you should throw some Chef Boyardee in the microwave. I’m referring to the rule of 3.

Use 3 main ingredients in your dish, and you’ll be surprised with how quickly you’ll be able to create a delicious dish. For this post I wanted to recreate a Turkish classic that follows this rule, which I’ve been eating since my childhood. I hope you enjoy it and are inspired to come up with your own original twist on it. Afiyet olsun (bon appetit)!

You will need:

The 3 main ingredients (you can also try tomato, green bean, and onion):

  • 2lbs of leeks (thinner the better, cut the green parts off, peel the outermost layer, wash thoroughly)
  • 1 finely chopped onion
  • 4 medium sized carrots

The supporting cast:

  • 2 teaspoons of sugar
  • 1 teaspoon of salt
  • 4 tablespoons of short grain rice
  • Juice of half a lemon
  • 2 or 2.5 cups of water
  • 3/4 cup of olive oil
  • Chopped parsley

1. Finely chop the onion and set aside.

2. Cut the green parts off of the leeks, and peel the outermost layer. When picking the leeks make sure you choose the ones that are thin. Wash thoroughly.

Chop the leeks at an angle, about an inch in length

Chop the leeks at an angle, about an inch in length

3. Using a dutch oven (if you have one) pour the 3/4 cup of olive oil and sautee the onions and chopped carrots (also cut at an angle)  for about 5 minutes.

Sautee carrots and onions for about 5 minutes.

Sautee carrots and onions for about 5 minutes.

4. Add the leeks and sautee for an additional minute or two.

Sautee the leeks for an additional minute

Sautee the leeks for an additional minute

5. Add 2 or 2.5 cups of boiling water to the pot (the water level should be equal to the level of the leeks in the pot. Don’t put too much.) Add 2 teaspoons of granulated sugar, 1 teaspoon of salt, and the juice of half a lemon.


photo 2

Add water, salt, lemon, and sugar

6.Cook over low heat (simmering) for about 10 minutes (covered).

7. Add 4 tablespoons of rice and simmer on low heat for another 15 minutes (covered).

8. This dish should be served cold after resting for a couple hours in the fridge. You may also eat it lukewarm if you want, just let it rest in the fridge for a bit and serve. The longer this dish waits, the tastier it becomes. It makes for a great and healthy lunch.

9. Sprinkle some parsley over the plate (we eat with our eyes first, presentation is key!!), garnish with a slice of lemon, and put some fresh ground pepper on top. Enjoy!

Healthy and yummy!

Healthy and yummy!