Leeks a la Grecque

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Cuisine: English

Main Ingredient: Leeks

Category: Starter

Difficulty: 1/10

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Leeks a la Grecque

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1 lbLeek; s white And pale green
2 c Water
1/4 cupOlive oil;
3 freshmarjoram; Or 1 teaspoon
1 Cinnamon; stick
3 tablespoonRed wine vinegar;
3 freshoregano; Or 1/2
Salt; to taste
1 c dicedtomato; es
1/3 c calamataolive; s pitted and
1/4 lbFeta; cheese to 1/2 lb,
minced freshmarjoram; And


1Preheat oven to 350 degrees. Make 2 lengthwise slits in leek and rinse it in a bowl of water. Arrange leeks in a gratin pan. In a sauce pan combine water, olive oil, marjoram, cinnamon, red wine vinegar, oregano and salt to taste. Bring liquid to a boil and simmer 10 minutes. Pour liquid over leeks to just cover. Arrange a piece of foil over dish and bake 35 minutes, or until tender. Transfer leeks to a serving plate. Reduce cooking liquid to 1/2 cup and strain over leeks. Chill, covered, 2 hours or overnight. Before serving, garnish with tomatoes, olives, cheese and fresh herbs. Recommended Drink: Ouzo Yield 4 servings TASTE SHOW #TS4852 Posted to JEWISH-FOOD digest by Nancy Berry <nlberry@prodigy.net> on Nov 09, 1998, converted by MM_Buster v2.0l.
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