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Lior Lev Sercarz
The one thing you need to pay attention while working with leeks is washing them thoroughly. They can hide large amounts of mud between the leaves.
Cut the white part off and then cut it in half lengthwise. You can wash the green parts and sauté them separately or use them for a soup or leek fritters.
Wash the white part making sure they do not fall apart and stay connected at the edge.
Warm some olive oil in the pan and add about 2 teaspoons of Shawarma West spice to the oil. Place the leeks with the inside part facing down. Season with salt and with 2 more teaspoons of Shawarma West. Cook covered with a lid on medium heat for about 10 minutes.
Check them once or twice to make sure do not burn. Carefully flip the leeks over, cover and cook for 5 more minutes. Enjoy.
• Serve the cooked leeks with crumbled feta and chopped toasted almonds
•Add a 1/4 cup apple cider to the pan after flipping the leeks. At the end of the 5 minutes remove the lid and keep cooking while basting the leeks to obtain a nice apple glaze.
Food photo and recipe © Lior Lev Sercarz