Fried leek with tomato, almond and arak
Course: Main, Side dishCuisine: Lebanese, Middle East
Servings
4
Preparation
20
minutesCooking time
30
minutesTotal time
50
minutesLeek is such a comfort food. In this dish, some guests do not even recognize the leek. If I were leek, I would take that as a compliment. That’s how it’s meant, anyway. The combination with the tomato, the crunchy almonds and the surprising Arak (Arabic variant of Ouzo/Pernod) makes it a dish where the fingers point at approvingly during dinner.
Ingredients
1 kilo sliced leek
500 gram ripe tomatoes
olive oil
5 cloves garlic
1 bouquet flat parsley
150 ml Arak (or Ouzo/Pernod)
100 gram white almonds
Cooking time
- Heat the olive oil in a large non-stick pan. Fry the leek over medium heat for about 15 minutes. It may discolour, not burn. The most important thing is that the moisture must evaporate and the leeks must start to discolour tastefully. Then add the chopped garlic and fry for a while.
- Cut your tomatoes into quarters or six pieces and add to the leeks as well. Stir well. Make sure they stew nicely, not on too high heat, not too low heat. When they have become more or less one with the leeks, you can add the arak and the salt and pepper.
- Roughly chop the flat-leaf parsley and add it too. Serve nicely.
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