How to Make Sephardic Leeks With Tomato

This holiday dish appeared in the Washington Post Food section's recipes for the Jewish New Year. It comes from the family of Susan Barocas whose grandparents were from the Ottoman Empire.

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How to Make Sephardic Leeks With Tomato Recipe
14 Steps
Ingredients
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1
Gather your ingredients

Gather your ingredients

2
Seat a colander or large strainer inside a large bowl

Seat a colander or large strainer inside a large bowl

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3
Cut the white and light green parts of the leeks into 1" pieces.  By the way, I learned leeks are one of the seven symbolic foods blessed and served at a Sephardic Rosh Hashanah dinner.

Cut the white and light green parts of the leeks into 1" pieces. By the way, I learned leeks are one of the seven symbolic foods blessed and served at a Sephardic Rosh Hashanah dinner.

4
Transfer leeks to the colander as you work

Transfer leeks to the colander as you work

5
Rinse under cool running water, separating the pieces to dislodge as much grit as possible. Once the bowl is full, drain and refill. Soak the leeks for 5-10 minutes. Drain and rinse a final time.

Rinse under cool running water, separating the pieces to dislodge as much grit as possible. Once the bowl is full, drain and refill. Soak the leeks for 5-10 minutes. Drain and rinse a final time.

6
Seed and coarsely chop the tomatoes, separately reserving 1 to 11/2 cups of their juices.

Seed and coarsely chop the tomatoes, separately reserving 1 to 11/2 cups of their juices.

7
Heat the olive oil in a large saucepan over medium heat.

Heat the olive oil in a large saucepan over medium heat.

8
Carefully add the tomatoes without their juices.

Carefully add the tomatoes without their juices.

9
Stir and mash the tomatoes as they cook for 3-5 minutes. I used a pastry blender to break up the tomatoes.

Stir and mash the tomatoes as they cook for 3-5 minutes. I used a pastry blender to break up the tomatoes.

10
Stir in the garlic and cook another 3-5 minutes.

Stir in the garlic and cook another 3-5 minutes.

11
Add the leeks to the tomatoes and stir.

Add the leeks to the tomatoes and stir.

12
Stir in the reserved tomato juice. If you don't have enough, add water to the measuring cup until you have 11/2 cups. Cover and cook for about 1 hour until the leeks are soft and flavors have blended.

Stir in the reserved tomato juice. If you don't have enough, add water to the measuring cup until you have 11/2 cups. Cover and cook for about 1 hour until the leeks are soft and flavors have blended.

13
Add the lemon juice, then season with salt and pepper to taste.   For a more concentrated flavor and drier consistency, cook uncovered. Otherwise cover and cook for another 10-15 minutes.

Add the lemon juice, then season with salt and pepper to taste. For a more concentrated flavor and drier consistency, cook uncovered. Otherwise cover and cook for another 10-15 minutes.

14
Serve right away or cool before storing. it tastes even better after the flavors have a chance to meld. Serve as part of an appetizer assortment, mezze style, or as a side dish over grains or pasta.

Serve right away or cool before storing. it tastes even better after the flavors have a chance to meld. Serve as part of an appetizer assortment, mezze style, or as a side dish over grains or pasta.

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