Leeks In Yoghurt Sauce Recipes
MIDDLE EASTERN LEEKS WITH YOGURT, DILL & SUMAC RECIPE - (4.3/5)
Provided by ltrodrigu
Number Of Ingredients 10
Steps:
- Place a steamer basket or colander in a large lidded pot filled partway with water. (Make sure water doesn't touch bottom of steamer.) Bring water to a boil over medium-high heat. Place leeks in colander, cover and steam until completely tender, 6-8 minutes. Transfer steamed leeks to a clean dish towel and gently pat dry. Immediately place leeks in a bowl and, while hot, stir in lemon juice and half of olive oil. Season with pepper and ⅛ teaspoon salt. In another bowl, whisk yogurt, garlic, remaining oil, dill, mustard and remaining salt and pepper until combined. If desired, thin sauce by stirring in water, milk or buttermilk. To serve, drizzle sauce over leeks. Garnish with sumac.
BAKED LEEKS WITH CHEESE AND YOGURT
Make and share this Baked Leeks with Cheese and Yogurt recipe from Food.com.
Provided by basia1
Categories One Dish Meal
Time 1h
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350*F.
- Butter a shallow ovenproof dish.
- Trim the leeks, cut a slit from the top to bottom and rinse well under cold water.
- Place the leeks in a saucepan of water, brind to a boil, and simmer gently for 6-8 minutes, until just tender.
- Remove and drain well using sloted spoon.
- Arrange (line'em up) in the prepared dish.
- Beat the eggs with the goat cheese, yogurt, and half the Parmesan cheese.
- Season well with salt and pepper.
- Pour the cheese and yogurt mixture over the leeks.
- Mix the breadcrumbs with the remaining Parmesan cheese, and sprinkle over the sauce.
- Back for 35-40 minutes, until the top is crisp and golden brown.
Nutrition Facts : Calories 396.9, Fat 23.1, SaturatedFat 14.2, Cholesterol 135.2, Sodium 523.7, Carbohydrate 30.5, Fiber 3.3, Sugar 9.3, Protein 18.6
LEEKS IN YOGHURT SAUCE
A versatile dish suitable for vegetarians and meat eaters alike. Serve as a side dish with fish or chicken or tossed through pasta with some mozzarella or blue cheese.
Provided by David GM
Categories < 60 Mins
Time 1h
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Bring the water to the boil and add the lemon juice, spices, herbs and shallots. Cook for 10 minutes to make a vegetable stock.
- Place leeks in a frying pan and cover with the vegetable stock. Simmer, covered for 10-15 minutes until leeks are soft. Leave to cool.
- Beat the yoghurt, egg yolks and lemon juice together and place over a pan of gently simmering water. Cook, stirring frequently, for about 15 minutes until thickened. Season with salt, pepper and mustard.
- Drain the leeks and cut into 2 or 3 diagonal pieces. Arrange in a serving dish, spoon over the yoghurt sauce and sprinkle with parsley.
- Allow to cool completely before serving.
Nutrition Facts : Calories 193.5, Fat 5.5, SaturatedFat 2.4, Cholesterol 149.4, Sodium 654, Carbohydrate 31.4, Fiber 3.3, Sugar 10.2, Protein 6.9
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