Recipe is from A Book Of Middle Eastern Food by Claudia Roden Wash the leeks carefully. Cut off the tough green part & cut the rest in longish slices. Fry the garlic & sugar in hot oil until slightly caramelized. Add the leeks & turn them a little over a miderate heat to color lightly. Sprinkle with lemon juice & stew gently, covered, over very low heat, in it`s own juices until tender. Can be served hot or cold. Posted to JEWISH-FOOD digest by Sheryl Donner
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|Serving Size: 1 Serving (934g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 24 (3%)|
|Amt Per Serving||% DV|
|Total Fat 2.7g||4 %|
|Saturated Fat 0.4g||2 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 1.5g|
|Cholesterol 0mg||0 %|
|Sodium 179.2mg||6 %|
|Potassium 1613.6mg||42 %|
|Total Carbohydrate 164.3g||48 %|
|Dietary Fiber 16.1g||65 %|
|Sugars, other 148.1g|
|Protein 13.4g||19 %|
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Calories per serving: 692
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