Korrat (Leeks)

1. 1

   Wash the leeks carefully to remove any soil nestling between the leaves. Trim the root ends and cut off the tough green part of the leaves. Cut the rest into 2-inch pieces.

2. 2

   Fry the garlic and sugar in hot oil for moments only, until the sugar becomes slightly caramelized. Add the leeks and turn them, over moderate heat, to color them lightly. Sprinkle with lemon juice, add salt, and barely cover with water. Stew gently over very low heat until the leeks are tender and the liquid is reduced. *probably only about 10-15 minutes - whoever makes this first please let me know!*.

3. 3

   Serve hot or cold.

* Per serving · 4 servings · Values may vary.

No additional tips available.