Turkish Leeks in Yoghurt

Who knew leeks could be so delicious!? This Turkish inspired dish delivers on taste and texture. A fabulous side dish, just perfect for poultry or fish. A rich, slightly sour and decadently creamy sensation. I loved it. I could have eaten a big old bowl full of it had my stomach not dictated that I had eaten more than enough already. A great, unusual dish that I urge you to try.

INGREDIENTS:
400g leeks (cleaned and thinly sliced)
25g butter
1 tablespoon olive oil
1/2 teaspoon chilli flakes
1/2 teaspoon dried mint
salt & pepper
1 egg yolk
1/2 teaspoon cornflour
275g natural yoghurt

DIRECTIONS:
Heat the oil and butter in a large frying pan over a moderate heat until bubbling. Gently fry the leeks for 10 minutes. Sprinkle over the mint and chilli flakes and stir well. Cook gently for a further 10 minutes. Mix the egg yolk and cornflower together into a creamy paste. Mix this into the yoghurt then spoon into the leeks. Bring to a gentle simmer then turn off the heat. Serve immediately.

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