Title: Leeks in olive oil
 Categories: Side dish, Turkish, Vegetables, Buffet
      Yield: 4 Servings
 
      2 lb Leeks
    1/3 c  Extra virgin olive oil
      2 sm Carrots, halved & slced
      2 tb Uncooked rice
  1 1/2 ts Sugar
    3/4 ts Salt
           Juice of half lemon
  1 1/2 c  Water
 
  Trim leeks.  Remove a few of the outer layers.  Slice 3/4" thick,
  discard tough green leaves.  Wash well in several changes of water.
  
  In a heavy skillet, heat olive oil.  Stir in leeks & carrots.  Cover
  & cook very gently for 30 minutes, shaking the skillet occasionally.
  Blend in the remaining ingredients in order.  Cover & simmer for 30
  minutes, checking the liquid.  Add more water if necessary.  When
  fully cooked, it should be very moist but not watery.  Serve cold
  with lemon juice.
  
  Serve as part of a buffet including other vegetable dishes.
  
  Ayla Esen Algar, "The Complete Book of Turkish Cooking"