Name: Roasted Leeks with Cumin and Turmeric
Yield: 2-4
Ingredients: 3 medium leeks; Shawarma West; Olive oil; Salt

Next time you go shopping (in store, online, or at the market) please make sure you stop and grab some leeks. They lend themselves to roasting, braising and much more. I think of them as the elegant cousin of onions. This recipe is as simple as it gets, with 3 ingredients and a little time. You can enjoy it hot or even cold the next day as a salad.

Roasted Leeks with Cumin and Turmeric

Rated 4.8 stars by 5 readers

Author

Lior Lev Sercarz

Servings/Yield

2-4

Image of Roasted Leeks with Cumin and Turmeric

Ingredients

3 medium leeks
Shawarma West
Olive oil
Salt

View Cart (0) Checkout

Directions

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.

Recipe Note

Variations & Ideas

• 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.

Questions? Contact helen@laboiteny.com