Coal Roasted Leeks With Walnut Tarator Recipe

Cooking Directions

• STEP 1.Prepare the coal grill and let the coals heat up until they are glowing red.
• STEP 2.Trim the dark green tops off the leeks and cut off the root ends. Slice the leeks in half lengthwise and rinse them thoroughly to remove any dirt or sand.
• STEP 3.Place the leeks on the grill, cut side down, and cook for about 10-15 minutes, or until they are tender and slightly charred. Flip them over halfway through cooking to ensure even charring.
• STEP 4.While the leeks are cooking, prepare the walnut tarator sauce. In a food processor, combine the crushed walnuts, garlic, lemon juice, and olive oil. Process until smooth and creamy. Season with salt and pepper to taste.
• STEP 5.Once the leeks are cooked, remove them from the grill and let them cool slightly. Serve the leeks with a generous drizzle of the walnut tarator sauce on top.
• STEP 6.Enjoy the coal roasted leeks with walnut tarator as a side dish or as a vegetarian main course.

Cooking Tips

• Make sure to rinse the leeks thoroughly to remove any dirt or sand trapped between the layers.
• If you don't have a coal grill, you can also roast the leeks in the oven at 400°F (200°C) for about 20-25 minutes.
• Feel free to adjust the amount of garlic and lemon juice in the walnut tarator sauce according to your taste preferences.

Storage and Serving

• Leftover coal roasted leeks can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, simply place the leeks in a preheated oven at 350°F (175°C) for about 10 minutes, or until heated through.
• Serve the coal roasted leeks with walnut tarator as a side dish with grilled meats or as a main course with a side of crusty bread and a green salad.