Fried leek with tomato, almond and arak

Recipe by Damaris Beems
0.0 from 0 votes
Course: Main, Side dishCuisine: Lebanese, Middle East




Cooking time


Total time



Leek 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.


  • 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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