Stewed leaks with carrots and tomatoes
Recipes

Suzette’s Turkish Stewed Leeks

Recipe from Suzette Dushi, our co-founder Allen's mom. A disclaimer here that Suzette measures with her heart. Happy Mother's Day!

Ingredients

Sizzle

Bunch of leeks

Small can of whole peeled tomatoes

1 carrot

Handful of rice

Water

1 lemon

Drizzle

Instructions

Active Time: 20 min.

Full Time: 1 hour

Serves 4
1

Cut the bunch of leeks in half vertically and then roughly chop into 1-2 inch pieces and clean well. Roughly chop the small can of whole peeled tomatoes and carrot.

2

Heat a pot or dutch oven (something with a lid) over medium heat. Add a big squeeze of Sizzle and then add the chopped tomatoes and carrot. Sauté for 2-3 min.

3

Add all of the leeks and stir well for a few minutes until they are all covered with the oil and juices in the pot.

4

Add a handful of rice. Really a small amount.

5

Squeeze 1 lemon and add another squeeze of Sizzle so you get some nice liquid on the bottom of the pot.

6

Add enough water to the pot to just hit the top of the leeks and bring to a boil.

7

Once boiling, cover and bring to a simmer on low. Stir occasionally and let cook for 30-40 min. You can’t overcook this, can go for an hour or more if desired.

8

Move to a serving bowl and finish with a nice squeeze of Drizzle.

9

Enjoy!

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