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Leeks, Balkan w/Olives - pareve

Posted by : Karen Selwyn

Praza con Azeitunas

10 medium-sized leeks, white part only
2 tablespoons olive oil
1 tablespoon flour
3-4 tablespoons tomato paste
1/2 cup water
2 tablespoons vinegar
1/2 teaspoon salt
1/2 teaspoon sugar
10-15 Kalamata-type olives, pitted and halved
ground black pepper

Combine the tomato paste, water, vinegar, salt and sugar.  Set aside.

Cut the leeks into diagonal slices approximately 1 1/2-inches wide. 
Parboil for 3 minutes and drain.

Heat the oil in a saute pan. Saute the leek slices over moderate heat
for 5 minutes.  Remove the leeks with a slotted spoon. Reduce the heat
to low. Sprinkle the flour into the saute pan.  Stir to combine the oil
with the flour, taking care to dissolve any lumps. Cook the flour for
2-3 minutes stirring occasionally.

Slowly add the tomato paste mixture to the saute pan.  Continue cooking
over low heat until the misture thickens slightly.  Return the leeks to
the pan.  Add the olives.  Cover and cook for another 10 minutes.

Allow mixture to come to room temperature before serving.  May be
prepared in advance and refrigerated.  Allow to come to room
temperature.

Source: THE SEPHARDIC KOSHER KITCHEN
        Suzy David

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