Vegetable dishes made with olive oil are at the top of Turkish cuisine. These dishes are sometimes served as main meals and sometimes as an appetizer prior to main dishes made with meat. Leek dinner is one of the most known and made dishes among these olive oil appetizers. The first vegetable that belongs to the onion family and which comes to mind when it comes to winter vegetables, is also a powerful antioxidant. The leek, which has low calorie and helps to digest with its fibrous structure, contains many vitamins. My family is making this very healthy and useful dish with orange juice. Try it as well, you won’t regret it.
- 6 pieces of medium size leek
- 2 pieces of medium carrots
- 2 tablespoons of rice
- 1 lemon juice
- 1 glass of freshly squeezed orange juice
- 1/2 cup water
- 6 tablespoons olive oil
- 1 teaspoon powder sugar
- 1 teaspoon of salt
- The outer shells and root parts of the leek you have washed in plenty of water, then cut into round slices.
- After peeling, cut the carrots to match the leeks.
- A large-bottomed pot, respectively; Place the chopped leeks and carrots.
- After rinsing, sprinkle the rice with water.
- After adding salt and powdered sugar, transfer the freshly squeezed lemon and orange juice to the pan. Add the water.
- Bring the leek from the olive oil, cook the lid in a closed pot, for 30-35 minutes on low heat.
- Serve warm or cold lemon slices as desired.