This recipe from The Sultan’s Feast is already found in an earlier Egyptian cookery book. It is actually a variant of a pickled garlic recipe, and involves leek being cured with salt and barley. The instructions include using a container smeared with pitch and sealing it with clay, but a Mason jar does the trick very nicely, too!
![](https://eatlikeasultan.com/wp-content/uploads/2022/03/pickled-leeks-993x1024.jpg)
![](https://eatlikeasultan.com/wp-content/uploads/2022/03/pickled-leeks2-scaled.jpg)