Middle Eastern Leeks With Yogurt, Dill & Sumac
- 6 leeks, trimmed, outer leaves discarded and light green and white parts cut into 1 1/2-inch pieces and rinsed in a colander
- Juice from 1/2 small lemon
- 1/3 cup extra-virgin olive oil
- 1/4 teaspoon freshly ground black pepper
- 3/8 teaspoon salt
- 1/3 cup Greek yogurt
- 2 garlic cloves crushed with a pinch of kosher salt to form a paste
- 1 tablespoon chopped dill leaves
- 2 teaspoons Dijon mustard
- 1/8 teaspoon ground sumac
Adapted from wsj.com
Place a steamer basket or colander in a large lidded pot filled partway with water. (Make sure water doesn’t touch bottom of steamer.) Bring water to a boil over medium-high heat. Place leeks in colander, cover and steam until completely tender, 6-8 minutes.
Transfer steamed leeks to a clean dish towel and gently pat dry. Immediately place leeks in a bowl and, while hot, stir in lemon juice and half of olive oil. Season with pepper and ⅛ teaspoon salt.
In another bowl, whisk yogurt, garlic, remaining oil, dill, mustard and remaining salt and pepper until combined. If desired, thin sauce by stirring in water, milk or buttermilk.
To serve, drizzle sauce over leeks. Garnish with sumac.