Leeks are used extensively in Romanian and Balkan cuisine.
Leeks are among the most under-appreciated vegetables around, but leek figures prominently in spring cooking in Romania, and the Balkans in general. One of the signature dishes in this area is leek and olives, very popular because it is tasty and is also a dish suitable to the rigors of Lent.
Take four or five leeks, slice it into small pieces, then sweat it in a bit of oil. Add in water, which you bring to a boil, adding salt to taste. Soak some olives in water to reduce their saltiness, then put them into the saucepan with some tomato paste. It doesn't take more than half an hour to make, and can be served both hot and cold.
One other excellent Lent dish is leek stuffed with rice or mushrooms. Cut the leek into larger portions, and blanch them. Scoop out the core, to have the outer leaves as a container. Chop finely the cores, then sweat them in oil together with mushrooms, also finely chopped. Fill the pieces of leek with the mixture, then lay them in an oven tray with water and tomato juice. Boil for about 10 minutes, then set the tray in the oven.
Boiled leek can also be used as a base for other dishes where chicken or fish is used. For the oven-baked fish with leek, for instance, you need 4 or 5 leek stalks. Peel the leek, then cut it in thin slices. Set it to boil in a little bit of water and salt, together with a bell pepper, finely shopped. In the pot where all the vegetables boiled, add a tablespoon of tomato paste, a little bit of oil, basil and finely-shredded dill, pepper and salt to taste. Arrange the mix in an oven dish, then on top of it place the fish fillet. Oven-bake for about 20 to 30 minutes until the fish browns.