Turkish braised carrots and leeks (Zeytinyağlı pırasa) from Ripe Figs: Recipes and Stories from Turkey, Greece, and Cyprus (page 121) by Yasmin Khan

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • TrishaCP on June 06, 2022

    I was intrigued by the writeups here (plus have a huge bag of carrots to get through), and I’m so glad that I made this dish. I love the sweet/sour flavor of this, as well as being able to prepare it in advance. Definite keeper.

  • bernalgirl on May 28, 2022

    I’m used to roasting vegetables or cooking them lightly, but this braise is delicious. I made this as written except with fresh oregano in place of the dill the start of cooking,finishing with fresh dill. I look forward to trying this with other vegetables, summer squash up next!

  • jenburkholder on August 23, 2021

    Very good. More than the sum of its parts.

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