I have to confess that it is the first time I am cooking this Romanian leek stew with olives recipe. As the 1st of April approaches, which would have been my grandma’s birthday, I found myself thinking about her more and more. And this is one of the recipes she used to cook often. I remember coming back home from university and finding her in the kitchen, with a pan bubbling on the stove. “It’s leek stew with olives” she would tell me, and I would winkle my nose, refusing to try it. Leeks, ugh, who eats that, I would think.
20 years passed and it’s time I try my grandma’s leek stew with olives recipe. I’ve made it last night and served it with steaming polenta. I cooked it one evening, slowly, with care, and with my grandma in my thoughts. I served it with steaming polenta, even though she used to eat it with bread, dipping it in the sauce. And it turned out… beautiful. Truly beautiful. I ate each forkful slowly, letting the flavours invade my taste buds, understanding why she used to love it so much. One thing is for sure, it won’t be the last time I am cooking this traditional Romanian stew.
Ingredients for the Romanian Leek Stew With Olives Recipe
This Romanian leek stew with olives is made with simple, humble ingredients that come together into a surprisingly rich and flavourful dish. The star of the recipe is, of course, the leeks. You will need three leeks, sliced into rounds and washed very well to remove any hidden sand between the layers. You will also need onions, garlic cloves, a can of chopped tomatoes and a bay leaf. I used a fresh one, from my bay leaf tree.
Olives are another main ingredient of this stew. And it makes me wonder how they came about as the olive doesn’t grow in Romania. And back in the day, imports were quite rare. No matter what their history is, I am grateful that they contribute to adding flavour to this dish. Now the surprise ingredient of the stew is an entire lemon, sliced. You just can’t omit it.
The olives are what give this dish its signature character. Around 250 grams of pitted black olives are added towards the end, infusing the stew with a rich, slightly salty flavour.
Fresh parsley can be added at the end for a pop of colour, although this is optional. I didn’t have a lot as it’s been a harsh winter and my parsley is still very small in the garden, recovering.
How to Make the Romanian Leek Stew with Olives
Start by slicing the leeks into rounds and washing them thoroughly. This step is very important, as leeks often hide sand between their layers. Once cleaned, pat them dry.
Heat the sunflower oil in a large pan over medium heat and add the chopped onions. Cook them gently until they become soft and translucent, releasing their natural sweetness.
Add the leeks to the pan and cook them on a medium heat until they soften and reduce in volume. Stir occasionally so they cook evenly. Next, add the minced garlic and cook for another couple of minutes, being careful not to let it burn.
Pour in the chopped tomatoes along with about one and a half cans of water. Add the bay leaf and season with salt and pepper. Stir everything together and let the stew simmer gently for about 20 minutes, allowing the flavours to develop.
After this time, add the olives and continue to simmer for another 10 minutes. Finally, add the sliced lemon and cook for an additional 5 minutes.
Serve the stew hot, topped with freshly chopped parsley if desired. It pairs beautifully with warm polenta or crusty bread.
Notes and Tips:
- Wash the leeks very well, even if that means sacrificing those perfect round slices. Mine were full of sand in between the leaves
- A lot of people will only use the white part of the leeks. I used the entire vegetable because I am against food waste.
- Don’t rush the cooking process. Allowing the leeks to slowly soften and the sauce to simmer properly is key to developing the deep, comforting flavours of this stew.
- Add the lemon towards the end of cooking. This keeps its flavour fresh and prevents it from becoming bitter.
Romanian Leek Stew With Olives – Mâncare de Praz cu Măsline
Ingredients
- 3 leeks sliced and well washed
- 2 onions finely chopped
- 2 garlic cloves
- 1 can chopped tomatoes
- 1 1/2 cans of water
- 1 bay leaf
- 250 gr pitted black olives
- 1 lemon sliced
- 2 tbsp sunflower oil
- salt and pepper to taste
- fresh parsley optional
Instructions
- Slice the leeks and wash them thoroughly to remove any sand, then pat dry.
- Heat the oil in a large pan over medium heat.
- Add the chopped onions and cook until soft and translucent.
- Add the leeks and cook until softened, stirring occasionally.
- Stir in the garlic and cook for another 1–2 minutes.
- Add the chopped tomatoes and 1½ cans of water.
- Add the bay leaf and season with salt and pepper.
- Simmer on low-medium heat for 20 minutes.
- Add the olives and cook for another 10 minutes.
- Add the sliced lemon and cook for 5 more minutes.
- Taste and adjust seasoning if needed.
- Serve hot, topped with parsley if desired.
FAQ:
sliced and well washed
Is this recipe vegan?
Yes, this dish is naturally vegan as written, making it perfect for Lent or plant-based diets.
Can I use green olives instead of black olives?
You can, but the flavour will be different. Black olives are milder and slightly sweeter, while green olives are more tangy and salty.
What can I serve with leek stew?
This stew is traditionally served with polenta, but it also pairs very well with crusty bread or even rice.
Can I make it ahead of time?
Yes, and it actually tastes even better the next day as the flavours continue to develop.
How should I store leftovers?
Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stove before serving.
For more similar traditional Romanian vegetarian recipes, check out my recommendations below:
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