To serve:
When meatballs are cooked,
remove them one-by-one from skillet,
and place in a shallow serving platter
or bowl. Leave juice in skillet.
Stir 1/2 cup water into juices in skil-
let. Transfer a few large spoonsful of
juice into bowl of egg sauce. Do this
gradually to prevent curdling.
Slowly stir entire bowl of egg sauce
into skillet. Simmer sauce over very
low heat for 2-3 minutes, stirring
continuously as sauce thickens. Turn
off heat, and continue to stir slowly
until desired thickness is achieved. If

ZEYTINYAGLI PIRASA
(BET'S LEEKS AND
CARROTS IN OLIVE OIL)
Leeks have long been treasured
in Europe and the Mediterranean
for their subtle, sweet flavor. They
are a member of the onion, scal-
lion and garlic family and look like
giant spring onions. Native to the
Mediterranean area and Asia, leeks
have been cultivated for more than
3,000 years. The white and light
green portions are best to eat while
the dark green leaves can be used in
soup stocks for flavor.
This recipe is one of my all-time
favorites. The leeks come out amaz-
ingly tender and sweet, bathed in a
lovely lemony sauce of rice, lemon
and carrots. It is eaten cold.
Leeks are easy to make if (and this
is a big if) you can find good ones
at the grocers. Look for a bunch of
three, very white and firm, about
11/2-2 inches in diameter. They should
not be dry or browning on the outer
layers.
Most importantly, look for leeks
that are clean of sand and grit.
Farmers are able to grow a longer
white base (the most-tender part) by
stacking dirt around the plant as it
grows to keep more of it from sun-
light. Since leeks grow in layers, sand
and dirt accumulate deep inside the
plant. So leeks must be rinsed well.
There's nothing worse than preparing
a beautiful dish of leeks only to throw
them out after biting into grit! So
before you buy, carefully pull back a
layer or two of the green stalks. A lit-
tle sand is normal, but if you see mud
caked between the leaves, don't buy
them. Leeks from places like Whole
Foods tend to be clean and grit-free.

3 leeks
2 carrots
1 tsp. salt
1 Tbsp. sugar
2 Tbsp. rice
1 cup water
juice of 1 lemon
1 /2 c. olive oil

sauce becomes too thick, add water.
Pour thickened sauce over
meatballs, and serve immediately.

Reheating:
When you reheat leftovers of
dishes made with agristada (egg and
lemon) sauce, you must be careful
not to curdle the sauce. Always heat
the food very slowly over very low
heat, stirring the sauce around as best
you can. If sauce starts getting lumpy,
immediately remove pan from heat,
and allow sauce to cool a bit before
continuing.
Serves 6.

Arse

Zeytinyagli Pirasa

Cut off root end as well as last third
of green end of leeks. Discard.
Cut into 1- to 11/2-inch slices, and
soak in a large bowl of cold water.
You can use slices of the green stalk
but only if the slice hangs together.
Swish slices around in cold water
over and over again until all traces
of sand and grit are gone. Exchange
water as needed. Be meticulous.
Peel carrots, and slice very thin.
Place leeks, carrots, salt, sugar, rice,
1 cup water, lemon juice and olive oil
together in a large pot. Lightly toss
ingredients.
Cover pot, and bring to boil.
Immediately reduce heat to very
low, and simmer without stirring
for 45 minutes-1 hour. Check water
level occasionally to maintain enough
steam to cook the vegetables.
Test leeks to make sure they are
very tender; the white slices should
seem to melt in your mouth. The
water should be essentially gone,
leaving behind a gooey, lemony sauce
in the bottom of the pot. Remove pot
from heat, and allow to cool.
Gently turn pot over onto a serv-
ing platter. Try not to disturb leeks
too much on the platter because they
will be very tender. Allow carrots,
rice and sauce from bottom of pot to
drizzle on top of leeks on the platter.
Serve cool with hearty bread and
lemon wedges.
Serves 6-8

Afiyet olsun! (May it be satisfy-
ing to you!)

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