|Celery and Leeks with Garlic Yogurt|
Just when you think you’ve tasted all of the Turkish mezes with garlic yogurt, another one shows up on a dinner table catching you by surprise. I’ve tasted this one at my friend Asuman’s house recently and none of us around the table were familiar with it. We all went for seconds and more. I prepared it this week to share the recipe. Enjoy!
Peel and wash the celery roots and grate them, set aside.
Remove tough outer leaves from leeks. Cut off the roots. Cut in half lengthwise, then cut into thin slices. Wash several times with plenty of water to remove all soil. Drain well.
In a saucepan combine 3 tablespoons of olive oil and leeks, sauté over medium-low heat for about 15 minutes, set aside.
In a separate saucepan combine 3 tablespoons of olive oil and celery, sauté over medium-low heat for about 15 minutes, set aside.
In a bowl combine the sautéed leeks and celery. Add yogurt, crushed garlic and salt to taste. Mix with a spoon. Transfer to a serving dish, garnish with parsley or dill. Serve chilled.
|Celery and Leeks chopped and sliced|
|Sautéed Leeks & Celery mixed in a bowl|
|Sautéed Leeks & Celery in Garlic Yogurt|