Turkish Style Leeks and Carrots
A delicious and traditional Turkish dish! Here’s a detailed introduction to Turkish Style Leeks and Carrots (known as “Kereviz ve Havuç” in Turkish):
Introduction:
Turkish Style Leeks and Carrots is a flavorful and aromatic side dish that showcases the natural sweetness of leeks and carrots, complemented by the warmth of Turkish spices. This traditional recipe is a staple in Turkish cuisine, often served alongside grilled meats, stews, or as a light lunch. The dish is characterized by the tender texture of the leeks and carrots, infused with the subtle tang of lemon juice and the depth of olive oil.
Key Ingredients:
– Leeks (white and light green parts)
– Carrots
– Olive oil
– Lemon juice
– Garlic
– Salt
– Black pepper
– Turkish spices (optional): paprika, cumin, coriander
Tips and Variations:
1. Choose the right leeks: Opt for firm, white, and light green leeks with no signs of wilting.
2. Don’t overcook: Cook the leeks and carrots until tender but still crisp.
3. Adjust spice levels: Add more or less of the Turkish spices to suit your taste.
4. Add some heat: Incorporate red pepper flakes for a spicy kick.
5. Garnish with fresh herbs: Chopped parsley or dill add a bright, fresh flavor.
6. Serve with crusty bread: Enjoy with a side of warm bread for a satisfying snack.
- ▢ Extra virgin olive oil
- ▢ 3 large leeks, cleaned well and trimmed, whites and tender green parts sliced into ¼-inch rounds
- ▢ 2 to 3 carrots, peeled and cut into ¼-inch rounds
- ▢ 3 large garlic cloves, minced
- ▢ Kosher salt and black pepper
- ▢ 1 teaspoon cumin
- ▢ 1 teaspoon Aleppo pepper
- ▢ 2 tablespoons rice, I used arborio rice, rinsed
- ▢ Juice and zest of 1 large lemon
- ▢ ½ cup chopped fresh parsley
- Put ¼ cup of extra virgin olive oil into a medium saucepan and heat it over medium-high heat until it reaches a shimmering state. You should then season the vegetables with kosher salt, black pepper, and the spices after adding the leeks, carrots, and garlic. Stir the mixture and continue cooking for around five to seven minutes, tossing it often as required, until the carrots and leeks have become somewhat more tender.
- Include the rice, two cups of water, and the juice of half a lemon. Start by bringing the water to a boil, then reduce the heat to a simmer and continue cooking for fifteen to twenty minutes, or until the rice is completely cooked and the veggies are completely soft.
- After the carrots and leeks have reached room temperature, toss in the fresh parsley, lemon zest, and another generous drizzle of extra virgin olive oil. Next, let the mixture settle down to room temperature.