Braised Leeks in Dalac Bilaash Sauce

A quick and easy side dish with simple ingredients that shine when cooked intentionally. This dish is inspired by the humble yet punchy Somali recipe: Dalaac Bilaash. Made more substantial by the addition of caramelised leeks.

Serves 4 as a side

Ingredients:

3 leeks

1 tbsp Xawaash

1 tbsp veggie bouillon

1 tbsp tomato paste

1 tsp coriander

2 tomatoes (grated)

1 tbsp olive oil

3 cloves of garlic

⅓ cup water

1 brown onion

Kosher salt

Step One

Trim the tops of your leeks and wash thoroughly to remove any dirt between the layers. Slice your leeks in half lengthwise. Repeat with the remaining leeks and season the halves with a sprinkle of salt. (Handle gently to keep the leek layers intact.)

Step Two

Heat olive oil in a flat frying pan over medium-low heat. Once the oil is hot, place the leeks split side down. If you have a meat weight, place it on top of the leeks to ensure even browning. Cook for approximately 8 minutes or until the leeks develop a caramelised, deep golden-brown layer.

Step Three

Meanwhile, grate the tomatoes into a bowl and finely dice the onion and garlic.

Step Four

Remove the leeks from the pan and transfer them to a tray or plate. In the same pan, add the diced onion and a bit more olive oil. Swirl the onions around to pick up the caramelized bits from the pan. Season with a sprinkle of salt and let the onions sweat for 5 minutes over medium-low heat.

Step Five

Once the onions have softened, add the minced garlic and cook for another 2 minutes. Stir in the Xawaash and veggie bouillon, then incorporate the grated tomatoes, tomato paste, and water. Cover and let the sauce simmer for 15 minutes, until it deepens in color.

Step Six

Stir the sauce and carefully nestle the leeks into it. Allow them to cook for another 10 minutes.

Step Seven

To serve, remove the leeks and pour the sauce into your chosen serving dish. Place the leeks on top of the sauce or alternatively you can serve straight from the pan. Drizzle with olive oil and sprinkle with salt to finish.