Try this Northern Greek dish on your holiday table with turkey, game or pork. For recipe, press more.
Leeks Stewed with Prunes and Tomato
6 servings
2 pounds/900 g. medium leeks (not too thick), white parts only
2 large firm, ripe tomatoes, peeled and grated
2/3 cup/160 ml extra-virgin Greek olive oil
½ cup/120 ml dry red wine
Salt and freshly ground black pepper to taste
10-12 pitted prunes, to taste
6 dried cherry plums (optional)
2 Tbsp./30 ml oxymelo vinegar
1. Cut the leeks in half or in thirds, depending on how big they are, to get cylinders about 2 ½ inches/6 cm long. Wash them well and pat dry.
2. Grate the tomatoes.
3. Heat the olive oil in a Dutch oven or stewing pot. Add the leeks and cook over medium-high heat until they begin to caramelize, 20 to 25 minutes, turning several times. Pour in the wine. As soon as the alcohol burns off, add the tomato, salt, pepper, and prunes. Cook for about 10 to 12 minutes. When the sauce thickens, add the oxymelo to the pot. Add the mint. Serve hot.
Leeks are a popular ingredient in the north of Greece, where they go into delicious savory pies and countless braised dishes, such as this one with prunes and tomatoes. Leeks and pork, leeks and celery with avgolemono sauce, even leeks with octopus are all traditional, regional specialties of Thessaloniki and Macedonia. Even the sausages in northern Greece contain leeks in their filling mix. One favorite leek dish is called fisekia, which means shotgun cartridge! It’s a cylindrically cut leek with each layer separated and filled with rice, herbs, and raisins, the kind of dish to do when you find yourself with a little extra time on your hands. Wild leeks, sometimes called ramps, are blanched and made into a delicious salad with PDO extra virgin Grek olive oil. They go great with northern Greek green olives from Halkidiki.
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