Leek with Pomegranate Sour & Olive Oil (TURKEY)



  • 2,2 lbs  of leeks
  • 1 cup dried tomato puree (Or regular puree)
  • 4-5 tablespoons of pomegranate syrup
  • 2-3 cloves of garlic
  • 1 glass of orange juice
  • 1 teaspoon of olive oil
  • 1 bunch of parsley (finely chopped)
  • Grated rind of 1 lemon
  • juice of 1/2 lemon
  • Salt


Wash the leeks and slice them long. Drizzle some olive oil and 2 tablespoons of pomegranate syrup at the bottom of a common pan.

Add half of the tomato puree. Sprinkle with half the parsley, crush the whole garlic and add to the pot and sprinkle with half a teaspoon of salt.

Place the sliced ​​leeks in the pot, leaving no space between them.

Sprinkle with another half teaspoon of salt and sprinkle with lemon zest. Spread the remaining parsley and dried tomato puree.

Drizzle pomegranate syrup and lemon juice over it.

Lastly, add olive oil and orange juice and cook on medium heat, after it starts to boil, on low heat with the lid closed for about 1 hour until the leeks soften. Cool and serve without opening the lid.

ENJOY YOUR MEAL

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