Prasa (leeks) with Prunes. Photo: from a family album
Prasa (leeks) with Prunes. Photo: from a family album
Recipe

Prasa (leek) Salad with Prunes

Pesach is "my" holiday: it has several dishes that I look forward to all year. This is one of them

Along with the traditional Passover prasa patties, Nona used to make one of my favorite salads – leek salad with prunes. Nona only used black and sour plums of the “Damaskina Skina” variety from Greece, which have a special acidity that the prunes found in Israel do not have. Any friend or relative who flies to Athens knows that they must not return without a bag of such plums, so I have a constant supply of them all year round.

Ingredients for Leek Salad

  • 3 onions
  • 5 leeks
  • 1/3 cup canola oil
  • 1 cup water lukewarm
  • lemon juice from 1/2 a lemon
  • 1 teaspoon Salt
  • a pinch ground black pepper
  • 3.5 oz (100 grams) black plums dried (prunes)

Instructions

  • 1. Cut the onions in half and slice into thin slices (half rings).

  • 2. Clean the leek well from any grit and slice into thin circles.

  • 3. In a large pan, over medium heat, heat the oil and add the onion and leek to it. Fry until golden.

  • 4. Add the water, so that it almost covers the onions and leek. Continue cooking until fully softened.

  • 5. Add the lemon juice, the tomato paste and salt and pepper, according to taste and mix well.

  • 6. Continue cooking and after a few minutes add the plums.

  • 7. After adding the plums, continue cooking for another 10 minutes. Pay attention: make sure that during the entire cooking time there is a little liquid in the dish so that it does not burn.

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This recipe is taken from the book “Bindichas Manus – Flavors from Beit Nona” compiled by the grandchildren of the late Esther Raphael (née Vivanta) – Chaim, Revital and Asaf – and carefully preserved by her daughter, Simcha Yosef.

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