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Add a photoServings: 1
Ingredients
- 2 lb Leeks
- 2 x Cloves garlic, crushed, up to 3
- 1 Tbsp. Sugar
- 3 Tbsp. Oil, up to 4
- 1 x Lemons , juice of, up to 2
Directions
- Recipe is from A Book Of Middle Eastern Food by Claudia Roden
- Wash the leeks carefully. Cut off the tough green part & cut the rest in longish slices. Fry the garlic & sugar in warm oil till slightly caramelized. Add in the leeks & turn them a little over a miderate heat to color lightly.
- Sprinkle with lemon juice & stew gently, covered, over very low heat, in it`s own juices till tender.
- Can be served warm or possibly cool.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 488g | |
| Calories 670 | |
| Calories from Fat 372 | 56% |
| Total Fat 42.12g | 53% |
| Saturated Fat 3.21g | 13% |
| Trans Fat 1.05g | |
| Cholesterol 0mg | 0% |
| Sodium 81mg | 3% |
| Potassium 782mg | 22% |
| Total Carbs 73.67g | 20% |
| Dietary Fiber 8.2g | 27% |
| Sugars 28.98g | 19% |
| Protein 6.66g | 11% |
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