Eggah bi Korrat

Leek Eggah

Preparation info
    • Difficulty


Appears in

By Claudia Roden

Published 1986

  • About


  • 750 g ( lb) leeks
  • Butter
  • ½ teaspoon


Wash the leeks, trimming off the roots and removing the outer leaves. Cut off the tough tops of the leaves and wash the leeks again carefully. Cut into thinnish slices. Sauté in a little butter, then season with the sugar, lemon juice, and salt and pepper to taste. Let the leeks stew in their own juices until soft and lightly coloured.

Alternatively, the leeks c