One Hundred and One Mezze: 14. Barasia

Barasia is Syrian for Leek. Baby leek to be precise as large leek as we know it in Europe is almost non-existant in Syria.

Today's dish is one of a large group of vegetable based "in oil" dishes. In Syria and the rest of The Levant, most vegetables are cooked two ways. One with meat, mostly as a tomato-based stew, served as a main dish with vermicelli rice. The alternative is vegetables cooked in Olive oil without meat and eaten with Arabic bread. They are served as a side dish or part of a mezze spread. They could be eaten hot, cold, room temperature or at their best slightly warm.

Barasia is almost always cooked in Olive oil. To be honest with you, I am not sure if a meat version does exist. I never tried such a dish. So, If you know a Syrian or Lebanese recipe for leeks cooked in meat please let me know and I will give it a go.

This recipe is adapted from a recipe given to me by fellow Syrian blogger, Maysaloon.

Here is my Brasia recipe:

Three large leeks (or a bunch of baby leeks)

One carrot

Olive oil 4-6 tbsp

Cumin 1/2 tsp

Coriander 2tbsp

Salt to taste

Clean the leeks by cutting the green ends and peeling the outer layer. Chop the leeks into 1 cm pieces. Slice the carrot very thinly to make sure it cooks at the same time as the leeks.

Heat the olive oil in a pot and add the leeks and carrots. Cook on high heat for 5 minutes. Add the cumin and salt to taste and turn down the heat. Cover and let cook on low to medium heat for 20-25 minutes or till the leeks fully cooked. Add the coriander few minutes before the end to keep maximum taste.

Drizzle with some olive oil if you wish and serve slightly warm with Arabic flat bread.