Turkish Braised Leeks with Olives
Delight in the vibrant flavors of the Mediterranean with this Turkish Braised Leeks with Olives recipe—a comforting, plant-based dish that’s both hearty and irresistibly aromatic. Tender leeks are gently simmered in a rich tomato and vegetable broth infused with hints of garlic, caramelized tomato paste, and a touch of sweetness. Briny olives and a splash of zesty lemon juice elevate this dish, creating a perfect balance of savory and tangy notes. Ready in just 50 minutes, this one-pan marvel is ideal as a light main course or a flavorful side dish, served warm or at room temperature. Garnish with fresh parsley for a pop of color and extra freshness to complete this Mediterranean masterpiece. Perfect for any occasion, this recipe is a must-try for lovers of simple yet sophisticated Turkish cuisine.
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Recipe Information
Ingredients
- 4 large leeks
- 3 tablespoons olive oil
- 1 medium, finely chopped onion
- 2 cloves, minced garlic
- 1 tablespoon tomato paste
- 1 cup canned diced tomatoes
- 1.5 cups vegetable broth
- 0.5 cup, pitted and sliced black or green olives
- 2 tablespoons lemon juice
- 1 teaspoon sugar
- 1 teaspoon (or to taste) salt
- 0.5 teaspoon black pepper
- 2 tablespoons, chopped (optional, for garnish) fresh parsley
Instructions
Thoroughly clean the leeks under running water, making sure to remove any dirt trapped between the layers. Trim the root ends and dark green tops, leaving only the white and light green parts. Slice the leeks into 2-inch pieces and set aside.
Heat the olive oil in a large, deep skillet or pot over medium heat.
Add the chopped onion and sauté for 4-5 minutes, or until softened and translucent.
Stir in the minced garlic and cook for an additional minute until fragrant.
Add the tomato paste to the skillet and stir for 1-2 minutes to caramelize it slightly and enhance its flavor.
Pour in the diced tomatoes and vegetable broth, then stir to combine. Bring the mixture to a simmer.
Add the sliced leeks to the skillet, arranging them in a single layer or slightly overlapping. Sprinkle with sugar, salt, and black pepper.
Cover the skillet with a lid, reduce the heat to low, and let the leeks braise for 20-25 minutes, or until they are tender and have absorbed the flavors of the sauce. Gently stir halfway through cooking to ensure even seasoning.
When the leeks are tender, add the sliced olives and lemon juice to the skillet. Stir gently to combine and cook for another 5 minutes to meld the flavors.
Remove the skillet from heat and let the dish cool slightly. Serve warm or at room temperature, garnished with freshly chopped parsley if desired.
Nutrition Facts
Calories |
1254 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.7 g | 91% | |
| Saturated Fat | 11.6 g | 58% | |
| Polyunsaturated Fat | 7.1 g | ||
| Cholesterol | 5 mg | 2% | |
| Sodium | 4561 mg | 198% | |
| Total Carbohydrate | 149.8 g | 54% | |
| Dietary Fiber | 26.8 g | 96% | |
| Total Sugars | 50.0 g | ||
| Protein | 21.4 g | 43% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 636 mg | 49% | |
| Iron | 21.5 mg | 119% | |
| Potassium | 2937 mg | 62% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
