Leeks are here!
This recipe is 50 shades of Ottolenghi if you know what I mean. It’s so simple I wish I’d thought of it myself. Leeks are a stalky vegetable in the onion and garlic family which means the flavor is quit sharp. Take some of the bite out by quickly steaming large slices of the lighter parts of the vegetable. The dark green tops are too fibrous to eat in this recipe, so save them for a vegetable stock.
Steamed Leeks with Greek Yogurt, Sumac and Dill
Serves 4 as an appetizer.
Adopted from this recipe which appeared in the Wall Street Journal on March 6th.
5 leeks, dark green parts removed and stalks chopped into 1-inch rounds
2 tablespoons lemon juice
4 tablespoons extra virgin olive oil
1/2 cup Greek yogurt
1 clove garlic, finely minced
1 tablespoon chopped dill leaves
1/2 teaspoon sumac (or paprika)
salt and pepper
1. Carefully wash the leeks in a colander as sometimes dirt gets stuck between the layers of leaves. Steam the leeks in a steamer basket over 2 inches of water for 6-8 minutes. They should be soft but not falling apart.
2. Dry leeks and toss in the steamer basket with the lemon juice and a tablespoon of olive oil. Season with salt and pepper and set aside over a bowl to catch the drips.
3. In a small bowl combine the yogurt, garlic, 3 tablespoons olive oil and dill. Add a splash of warm water to thin the sauce and whisk until completely combined. Spoon the yogurt sauce over the leeks, sprinkle with sumac and serve immediately.
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