I absolutely adore leeks and this bake is a great recipe for the turning weather. Inspiration for this recipe comes from the Turkish Dish Fırında Pırasa Dilimleri which translates as leek slices in the oven. Serve with a green salad for a comforting lunch. If you can’t source dukkah substitute sesame seeds instead. Serves 4.
4 – 6 leeks – depending on size
75g of bulgur
150ml of vegetable stock
3 tbsps. of olive oil
2 cloves of garlic
1 tbsp. of flour
1 tbsp. of baking powder
1 tsp. of Aleppo pepper or paprika
200g of feta cheese
Salt and pepper to taste
Preheat the oven to 180c. Wash and trim the leeks removing the green parts. Slice into rings and separate out loosely to make frying easier. In a frying pan over a medium heat, add 1 tbsp. of olive oil and gently fry the leeks for about 10-15 minutes till they reduce down in volume considerably but take care not to burn. Remove from the pan when done and set aside. While the leeks are cooking, place the bulgar is a small bowl and cover with the hot vegetable stock. Cover the bowl with a plate and set aside until later. In a food processor, coarsely blitz the onions and garlic together with the carrots. In the same pan as used for the leeks, heat a second tbsp. of olive oil and gently fry the onions, garlic and carrots for about 15 minutes. When done, leave to cool down in the pan. Grease a baking dish with the remaining tbsp. of olive oil. In a large bowl, beat the eggs together. Into the bowl, sieve the flour and baking powder. Whisk all together with the Aleppo pepper or paprika. Next add the bulgar, leeks, onions, garlic and carrots. Mix all together really well. Season with salt and freshly ground black pepper. Finally crumble in the feta cheese and give one final mix, before turning into the greased dish. Sprinkle the dukkah and nigella seeds on top and bake for 25-30 minutes until firm and coloured. This is just as good eaten cold as straight from the oven.