Nutrition Facts
5 servings
5
Recipe for Leeks with Orange and Dill
This vegetarian dish caters to all tastes. Given the ingredients and flavors that are almost Middle Eastern, one might think it is a recipe from a famous chef. A delight! To make it more filling, serve these leeks with soft-boiled eggs.
Ingredients
6 Medium leek (or more, depending on size)
2 Organic orange
2 Brown sugar
2 Apple cider vinegar
50 Butter
5 Olive oil
2 Capers
50 Flour (buckwheat if possible)
2 Roasted buckwheat seeds
50 Cold butter (for the crispiness)
50 Grated Parmesan
800 Greek yogurt (for the labneh)
1 Dill
1 Flower of salt
Directions
1
Labneh
Start by making the labneh 24 to 48 hours in advance (or buy it pre-made!). Prepare a large piece of cheesecloth, folded in two or three layers, in a strainer. Secure it, for example, with clothespins. Mix the Greek yogurt with salt and pour it all into the cheesecloth. Cover and place in the refrigerator for 24 to 48 hours. Drain the excess water after 12 and 24 hours. Before serving, finely chop the dill. Drain the labneh, add a little more salt if needed, pepper, and mix in two-thirds of the dill. Set aside.
2
The Crunchy Topping
To make the crunchy topping, preheat the oven to 200°C (about 400°F). In a bowl, mix together the buckwheat seeds, flour, and cheese. Add the cold butter cut into small cubes and rub the mixture together with your fingertips until it resembles breadcrumbs. Spread the crumbs obtained onto a baking sheet lined with parchment paper and bake for 15 minutes, keeping an eye on it. Stir occasionally during baking with a wooden spoon to ensure even cooking. Remove from the oven, let cool, and set aside. This step can be done in advance, alongside other preparations, for example.
3
Cooking Leeks
Remove the roots and part of the green from the leeks. Wash them. Place the leeks in a large pot or oval casserole and fill it with salted cold water. Bring to a boil and let boil for 5 minutes. Drain the leeks well. Feel free to cook the leeks ahead of time so they are well drained. You can also pat them dry with a large kitchen towel. Melt the butter in a large skillet and brown the leeks in it. Add the brown sugar and let it caramelize, stirring regularly.
4
Sauce Grate the zest of one orange (or both) and squeeze the juice from both oranges. Add the vinegar, 150 ml of water, and half of the orange juice. Season with salt, cover, and let cook for 30 minutes on low heat. Rinse, drain, and chop the capers fairly finely. Remove the leeks from the pan when they are tender and reduce the juice over high heat for 5 minutes. Pour the reduced juice from the leeks into a sauceboat, add the remaining orange juice, the capers, 2 tablespoons of olive oil, and mix well.
5
Arrange the leeks in a large dish, or divide them among shallow plates. Top with labneh (or serve it on the side). Sprinkle with crispy buckwheat and the remaining dill fronds. Serve immediately. Note: you will have some labneh left over, which is absolutely divine.
Ingredients
Ingredients
6 Medium leek (or more, depending on size)
2 Organic orange
2 Brown sugar
2 Apple cider vinegar
50 Butter
5 Olive oil
2 Capers
50 Flour (buckwheat if possible)
2 Roasted buckwheat seeds
50 Cold butter (for the crispiness)
50 Grated Parmesan
800 Greek yogurt (for the labneh)
1 Dill
1 Flower of salt
Directions
Directions
1
Labneh
Start by making the labneh 24 to 48 hours in advance (or buy it pre-made!). Prepare a large piece of cheesecloth, folded in two or three layers, in a strainer. Secure it, for example, with clothespins. Mix the Greek yogurt with salt and pour it all into the cheesecloth. Cover and place in the refrigerator for 24 to 48 hours. Drain the excess water after 12 and 24 hours. Before serving, finely chop the dill. Drain the labneh, add a little more salt if needed, pepper, and mix in two-thirds of the dill. Set aside.
2
The Crunchy Topping
To make the crunchy topping, preheat the oven to 200°C (about 400°F). In a bowl, mix together the buckwheat seeds, flour, and cheese. Add the cold butter cut into small cubes and rub the mixture together with your fingertips until it resembles breadcrumbs. Spread the crumbs obtained onto a baking sheet lined with parchment paper and bake for 15 minutes, keeping an eye on it. Stir occasionally during baking with a wooden spoon to ensure even cooking. Remove from the oven, let cool, and set aside. This step can be done in advance, alongside other preparations, for example.
3
Cooking Leeks
Remove the roots and part of the green from the leeks. Wash them. Place the leeks in a large pot or oval casserole and fill it with salted cold water. Bring to a boil and let boil for 5 minutes. Drain the leeks well. Feel free to cook the leeks ahead of time so they are well drained. You can also pat them dry with a large kitchen towel. Melt the butter in a large skillet and brown the leeks in it. Add the brown sugar and let it caramelize, stirring regularly.
4
Sauce Grate the zest of one orange (or both) and squeeze the juice from both oranges. Add the vinegar, 150 ml of water, and half of the orange juice. Season with salt, cover, and let cook for 30 minutes on low heat. Rinse, drain, and chop the capers fairly finely. Remove the leeks from the pan when they are tender and reduce the juice over high heat for 5 minutes. Pour the reduced juice from the leeks into a sauceboat, add the remaining orange juice, the capers, 2 tablespoons of olive oil, and mix well.
5
Arrange the leeks in a large dish, or divide them among shallow plates. Top with labneh (or serve it on the side). Sprinkle with crispy buckwheat and the remaining dill fronds. Serve immediately. Note: you will have some labneh left over, which is absolutely divine.
Notes
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