Leek & Potato Elbasani
1h 40m
A vegetarian version of the traditional Albanian dish "Tava Elbasani". Bringing out the deep and rich flavors of leeks and potatoes, a classic combination.
The Leek & Potato Elbasani is a hearty and flavorful dish, that can be paired with salads, warm bread or a vodka martini. It is a great recipe to make for family gatherings or dinner parties!
Inspired by my research travels in the region of Elbasan.
Peel 1.5 kg of yukon gold potatoes and cut into large pieces
Trim, wash and cut 1 large leek into large pieces diagonally
Melt ¼ cup of butter in a pot over medium heat
Add chopped potatoes, flat side down
Season with salt to taste
Cover and pan-roast for 15m until golden, without moving the potatoes
Add sliced leeks to the pot
Cover and pan-roast for 10m until leeks are golden
Check the color and stir pan to loosen potatoes and leeks
Cover and cook 5m until leeks are tender
Remove lid, stir and add 500 ml of water
Cover and cook on medium heat for 5m until potatoes are tender
Remove cooked potatoes and leeks and reserve
Transfer cooking liquid to a smaller pot
Add 5 pieces of cooked potato. Blend well, checking consistency
Add 3 more pieces of cooked potatoes. Blend well
Simmer on medium heat 15m to reduce by ⅓
Temper 4 egg yolks with warm sauce. Whisk to combine
Add tempered egg yolks
Add ¾ cup of plain yogurt
Blend well until homogenous
Cook on low heat 10m to thicken
Set oven to broiler at 250 °C
Arrange cooked leeks and potatoes in casserole
Smother with thickened sauce
Transfer casserole to oven and broil until golden
Remove from oven
Season with cracked black pepper to taste. The leek & potato elbasani is ready
Plate it and dig in!
Yield 4 people
Medium Yukon Gold Potato
1.5 kg
Large Leek
1
Unsalted Butter
¼ cup
Egg Yolk
4
Plain Yogurt
¾ cup
Cracked Black Pepper
to taste
Salt
to taste
Water
500 ml
Equipment
Hand Blender
Casserole