Prasa (Leek Stew)

Prasa (Leek Stew). Photo: Michael Kahn

Margi Lenga Kahn


  • 3-4 large leeks, root ends  and dark green portions discarded 
  • 2 large onions, peeled and  thinly sliced
  • 2 tbsp. olive oil
  • 2 large tomatoes, peeled, seeded and chopped
  • ½ c. extra virgin olive oil
  • 2 tbsp. chopped fresh dill
  • ½ c. water
  • Heaping ½ tsp. salt, plus more to taste
  • 1/8 tsp. freshly ground black pepper, plus more to  taste 


Cut leeks in half lengthwise and rinse to remove any dirt or sand. Cut leeks into large pieces.

Heat 2 tbsp. olive oil in a large skillet and sauté the leeks and onions over medium heat until softened and beginning to caramelize, about 15 minutes. 

Add the tomatoes, ½ cup extra virgin olive oil, salt and pepper; stir to incorporate. Simmer mixture for five minutes. 

Stir in dill and ½ cup water. Cover pan with a tight-fitting lid or foil and continue simmering over very low heat for 10-12 minutes or until almost all the water is absorbed and only the oil remains.  

Makes 4-6 generous side dish servings.