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Parve
Easy
8 Servings
Allergens 
No Allergens specified
1 Hour
Diets
This is one of the most popular Turkish zeytinyagli (“olive oil food”), making use of the spring crop or leeks. A little lemon juice is commonly added to impart a tart flavor. Zeytinyagli are usually served at room temperature or chilled before the meal, accompanied with plenty of fresh bread to mop up the sauce, but also warm as a side dish.
1/2 cup Bartenura Olive Oil or vegetable oil
2 pounds (about 10 medium) leeks, white and light green parts only
2 cups (about 1 pound) diced tomatoes
1 cup vegetable stock or water
about 3/4 teaspoon salt
ground Gefen Black Pepper, to taste
pinch of sugar
12 to 16 Gefen Pitted Black Olives
2 to 3 tablespoons fresh lemon juice
Trim, clean, and thinly slice the leeks; peel, seed, and chop the tomatoes.
Heat the oil in a large saucepan over medium heat.
Add the leeks and sauté until softened, about 10 minutes.
Add the tomatoes, stock, salt, pepper, and sugar. Cover and simmer until the leeks are tender, about 30 minutes.
Add the olives and lemon juice and simmer another 10 minutes.
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Not quite as I maybe expected it to taste. I cut the recipe in half. I think some of the flavors could have been stronger, especially the tomato, olives, and lemon. If I make this again, I would consider adding some tomato paste for more concentrated tomato flavor and also increasing the amount of olives and lemon juice. I think adding some garlic would be a good call, too. It came out a bit more liquidy than I would prefer, so perhaps cutting down on the broth a little would help as well. However, it is pretty healthy and quite a tasty dish. Glad I tried it!