Kurrat / Barasya (Leek Stew)

Want a hearty yet nutritious and light meal? Leek is your answer. Cooked w/out meat and served with bread and lemon, leek will definitely surprise you with its subtle smooth taste.


  • 3 pounds leek
  • 1/2 pound ground beef/lamb
  • 1 chopped medium onion
  • 2 lemons (for serving)
  • 3 tablespoons canola oil
  • Salt and pepper to taste


  1. Trim and wash the leeks, then chop into 1/2-3/4 inch pieces (both white and green parts.
  2. Saute the chopped onion. Add the meat and brown until done. Add salt and pepper.
  3. Add leeks to the meat and turn the heat down. Mix a little and add 1/4 cup of water and cover. Check again after 10 minutes and keep checking and mixing every 10 minutes until all leek is tender. There should always be a little water in the bottom of the pot so the leek does not burn.
  4. Leave on low to low-medium heat for about an hour (in total). Make sure to adjust salt and spice.
  5. Serve warm with flat break and lemon wedges