Ingredients

Qty	unit	Ingredient
4	medium	Leeks
2	tablespoons	Olive Oil
1	medium	Onion sliced
3	medium	Carrots 1/4 inch slices
1/2	cup	Water Ingredient Info Water Water covers 71% of the Earth's surface, of which only 2.5% is fresh water and drinkable. When in a liquid state, under .. Read more...
1 1/2	tablespoons	Lemon Juice
2	tablespoons	Parsley finely chopped
1/4	teaspoon	Sugar Ingredient Info Sugar Sugar is a highly refined, multi-purpose ingredient, often referred to as granulated sugar or white sugar. Made from .. Read more...
1/8	teaspoon	Salt Ingredient Info Salt Table salt is a natural at bringing out food's flavours and aromas. Its fine, uniformly-shaped crystals make it the best.. Read more...
10	ounces	Green Beans frozen

Directions:

To clean the leeks, cut off and discard the roots and 1 to 2 inches of the green tops. Slit the top of each in half lengthwise down to the point where the green part meets the white. Gently spread the leaves open and rinse the leeks very well under cool running water to remove any grit. Drain well.

Slice the cleaned leeks crosswise into 1/2-inch long pieces and set them aside.

In a saucepan, with the burner on medium-high, heat the oil. Add the onion and cook, breaking up the slices. When the onion is tender but not browned, add the leeks and cook, stirring often, for about 5 minutes.

Add the carrots, water, lemon juice, chopped parsley, sugar and salt. Stir gently to combine.

Bring the mixture to a boil; lower the heat to medium, cover with a lid, and simmer for 20 minutes.

Add the green beans; simmer, covered, for and additional 10 minutes, or until all the vegetables are tender.

Serve warm.

To serve the Iraqi way, chill completely, for several hours or overnight, and serve chilled or at room temperature.

Keldon C. | January 6th, 2022