I've been glancing longingly at the recipe for these Turkish-inspired leek fritters for a while. Leek pancakes - how could anyone say no? This takes a while to prepare, mainly because it entails chopping and frying a few things like leeks and shallots, plus there's a host of others things to measure out for the rest of the batter, like spices including cumin, coriander and cinnamon (!). I had a couple of unnecessary casualties too owing to my carelessness: I rubbed my eye with fingers after chopping chili (eyeball was on fire) and at some point i burned the tips of my thumbs (don't know when, but now they are a little sore and red). It was well worth all the physical pain though. These shot straight to at least my top 5 Ottolenghi recipes. The cinnamon in particular threw off the cumin, coriander and tumeric in a wonderful way. I don't think I'll make the sauce (greek yogurt, parsley, coriander, garlic, lemon juice) next time though. It was nice, but I think just a drizzle of lemon juice on top is a more refreshing way of enjoying these guys and their interesting flavours.
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