Instructions: Recipe is from A Book Of Middle Eastern Food by Claudia Roden

Wash the leeks carefully. Cut off the tough green part & cut the rest in longish slices. Fry the garlic & sugar in hot oil until slightly caramelized. Add the leeks & turn them a little over a miderate heat to color lightly.

Sprinkle with lemon juice & stew gently, covered, over very low heat, in it`s own juices until tender.

Can be served hot or cold.

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