Levantine cuisine · Vegetable Dishes

Kurrat bi Zeit

Leek stalks braised soft in olive oil and seasoned with garlic, cilantro and lemon.

Ingredients · for 4 servings

• 6 leeks
• 5 cloves garlic
• 1/2 bunch fresh cilantro
• 80 ml olive oil
• 2 lemons
• 1 tsp coriander seed (ground)
• 1 tsp sugar
• 1 tbsp pine nuts
• Salt, pepper

Instructions

1. Trim the leeks, remove the dark green tops, slit lengthwise and wash thoroughly, then cut into 6 cm pieces.
2. Heat 5 tbsp olive oil in a wide pan and fry the leek pieces cut-side down for 4–5 min. until golden at the edges.
3. Add the sliced garlic and ground coriander seed and fry for 1 min. until fragrant.
4. Pour in 200 ml hot water, the juice of one lemon, the sugar, salt and pepper, and braise covered over low heat for 20 min. until the leek gives under fork pressure.
5. Remove the lid and reduce the liquid uncovered for 5–6 min. until only a syrupy residue remains in the olive oil.
6. Toast the pine nuts dry for 2 min., scatter over the leek with chopped cilantro and the remaining olive oil, and serve warm with wedges of the second lemon.