Mâncare de Praz cu Măsline
Leek stew with olives from Oltenia
Every recipe in my books feels special to me, though some hold more weight than others. In my latest book, Danube – Recipes from Eastern Europe, I included one that reaches deep into my roots, a dish from my grandfather’s homeland of Oltenia.
This humble recipe, built on leeks, tomatoes, and olives, is more than just food. Oltenia is the region many Romanians believe holds the essence of our national spirit, the place where our truest identity lives. When I cook this dish, I’m not just following steps, I’m connecting with generations, with the land my grandfather knew, with something that feels like the heartbeat of who we are.
Sunflower oil, for frying
2 large leeks, washed and cut into round slices, green tops included
1 teaspoon coriander seeds
50 ml (13⁄4 fl oz/3 tablespoons) white wine
200 ml (7 fl oz/scant 1 cup) vegetable stock
2 x 400 g (14 oz) tins of chopped tomatoes
250 g (9 oz) mixed olives, plain or marinated
Zest and juice of 1 lemon
Salt and freshly ground black pepper
Cover the base of a large frying pan (skillet) with a thin layer of oil and heat well.
Add the sliced leeks with a pinch of salt and the coriander seeds, and cook over a medium heat until well caramelised.
Pour in the wine and allow it to evaporate, then add the stock and the chopped tomatoes, and cook for 15 minutes on a low–medium heat. You can cover the pan with a lid, in which case you need to reduce the heat even more to a gentle bubble.
Add the olives, lemon zest and juice, and cook for 5 minutes more. Adjust the seasoning to taste.
Serve with bread, bulgur wheat or rice.
Read Irina Georgescu’s Foodie Profile here.
