Turkish Leek Cake

We saw the biggest, fattest leeks I've ever seen when we were in Turkey, and they were everywhere and got put into everything. This kind of savory vegetable cake seems to be pretty typical too. I threw in some mushrooms just because they needed using up, but I thought they went really well and I recommend putting them in.

Serve this cake for breakfast, brunch, or as a combination vegetable and starch side dish with dinner. Serve it for lunch with a bowl of soup or a salad. Leftovers should keep, well covered, in the fridge for a couple of days.

6 servings
1 hour - 30 minutes prep time

3 large leeks
2 or 3 cloves of garlic
4 to 6 large button mushrooms (optional)
2 tablespoons mild vegetable oil
1/2 teaspoon salt
freshly ground black pepper to taste
1/4 teaspoon ground Aleppo pepper
3 large eggs
1/4 cup mild vegetable oil
1/2 cup milk
1 cup soft unbleached flour
1 teaspoon baking powder

Wash and trim the leeks. Cut them into 1/4" slices, rinse them well again, and drain thoroughly. Peel and mince the garlic. Clean, trim, and chop the mushrooms.

Preheat the oven to 350°F. Lightly oil and flour a 10" pie plate; you may wish to line the bottom with parchment paper.

Heat the oil in a large skillet over medium heat. Add the leeks and mushrooms and cook, stirring frequently, for about 10 minutes, until the vegetables are softened and reduced in volume. Don't let them brown. When they are done, add the garlic, stir in well, then remove the pan from the heat after about a minute.

Meanwhile, break the eggs into a mixing bowl. Whisk in the oil and the milk. Measure the flour and stir the baking powder into it.

Stir the flour into the wet ingredients until just lump-free. Stir in the vegetables, and scrape the mixture into the prepared pan. Bake at 350°F for 25 to 30 minutes, until firm and very lightly browned. Best served somewhere between warm and room temperature.





Last year at this time I made Squash, Leek, & Goat Cheese Galette.

Posted in: Ontario Food