Leeks are especially popular in Egypt.

　　

Ingredients

serves 4

　　1 pound leeks

　　3 tablespoons olive oil

　　Juice of 1/2 lemon, or more

　　Salt and pepper

　　1 teaspoon dried mint

　　1 or 2 cloves garlic, crushed

　　1/2 teaspoon sugar

　　

Step 1

With a pointed knife, split the leeks lengthwise to their center and wash them carefully, fanning them out in the water to remove all traces of soil between the leaves. Discard the tough outer leaves and trim the tops and roots. Cut the leeks into 1- or 2-inch lengths and boil them in lightly salted water for 15–20 minutes or until soft, then drain and press the excess water out.

　　

Step 2

Mix the olive oil, lemon juice, salt and pepper, mint, garlic, and sugar and pour over the leeks in a serving dish. Serve cold.

　　

Variations

Step 3

Simmer the leeks very gently with the dressing ingredients and very little water to cover, until very soft, about 20 minutes. Allow to cool in their liquid and serve cold, garnished with chopped parsley.

　　

Step 4

Roll the boiled leeks in a sauce made by beating 2–3 tablespoons olive oil with the juice of 1 lemon, 4–5 tablespoons yogurt or sour cream, salt, and pepper. Serve cold with a sprinkling of finely chopped parsley or cilantro.

　　The New Book of Middle Eastern Food Copyright © 2000Knopf