Zeytinyagli Pirasa – Leeks In Olive Oil

This olive oil dish can be found on the dinner tables of most Turkish homes quite frequently at all times of the year. Just like her cousins, onion and garlic, leeks have antiseptic qualities. What’s more interesting about these long, sleek, layered tubes is that during Roman times a variant of this vegetable with opium-like qualities was consumed at the end of dinner to induce sleep. Turks, people of the Ottoman land in wider terms, also serve this olive oil braised leek dish at the end of meals. I don’t know if there is any connection between the two cuisines, Ottoman and Roman (if there is such thing) so to speak, but I should note that Ottoman Sultans, starting from Mehmet II the Conqueror, held the title “Kayser” (meaning Ceasar), referring to the Ottoman rule as the heir to Eastern Roman Empire.

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