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Nutrition Facts
Serving Size 1 (257g) Recipe makes 4 servings
Calories 276
Calories from Fat 128		(46%)
Amount Per Serving		%DV
	Total Fat 14.3g	21%
	Saturated Fat 1.9g	9%
	Monounsaturated Fat 3.8g
	Polyunsaturated Fat 7.8g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 45mg		1%
Potassium 429mg		12%
Total Carbohydrate 36.8g		12%
	Dietary Fiber 4.2g	16%
	Sugars 12.3g
Protein 3.5g		7%
detailed view... how is this calculated?

Korrat (Leeks)

Recipe #185486 | 30 min | 15 min prep | add private note

⁽⁴⁾ RATE IT NOW Print Recipe

By: Elmotoo
Sep 11, 2006

Onions and leeks have been known in Egypt since ancient times. Romans regarded Egyptian leeks as the best. According to legend, the Emperor Nero was fond of them. This is an Egyptian way of preparing them. Serve cold as a salad or an appetizer, or hot as an accompaniment to meat or chicken. I LOVE leeks so I had to add this to my collection!

SERVES 4 -6 (change servings and units)

Ingredients

2 lbs leeks
2-3 garlic cloves, crushed
1 tablespoon sugar
4 tablespoons vegetable oil or extra-virgin olive oil
1 lemon, juice of
salt

Directions

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
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
Serve hot or cold.

Questions about this recipe?

Featured Reviews for This Recipe

From: Chef #863094

On Jun 16, 2008

I love this recipe since it's simple, quick and healthy. I also like biting into the crunchy leeks. The first time round, I did it more like what Elmota said,...but yesterday i added more water to make a clear soup. Good for dinner!!!

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From: Chef #734506

On May 10, 2008

I used way less water than required to cover the leeks and was pleased with the results. Definitely will make this again.

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From: Mrs Goodall

On Jun 9, 2007

These were flavorful and easy, a great side dish. I let them cook for the 10 minutes, but my liquid didn't really reduce, but it didn't seem to matter. Thanks Elmo!!!

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From: *Parsley*

On Sep 13, 2006

These leeks are good. You have to be very careful with the oil, garlic and sugar as there is a fine time line between carmelizing and burning. I used half butter and half oil for the amount of oil listed. I barely covered the leeks halfway with liquid and it did reduce in about 10 minutes. I added the lemon juice and salt when the liquid was just about gone so it wouldn't "simmer off." I liked the lemony flavor. I served these hot. I'm not sure I'd like them too much served cold. Thanx for a new way to make leeks. I'll repeat this one!

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