Leeks slowly sautéed in olive oil over low heat without browning lose their sharpness and become sweet. For this meze, the softened leeks are cooled and folded into thick yogurt with garlic, then drizzled with butter and red pepper flakes. Add the leeks to the yogurt only after they have cooled; adding them while hot will make the yogurt watery.
Trim off the root ends and dark green leaves, then halve the white and light green parts lengthwise. Separate the layers and rinse away any grit under running water.
Cut the leeks into half-centimeter-thick half rings.
Sauté the leeks and half the salt in olive oil over low heat for 15 minutes, stirring occasionally. Do not let them brown; remove from the heat when they are soft, reduced to half their volume, and sweet.
Whisk the thick yogurt with the crushed garlic and remaining salt.
Fold the cooled leeks into the yogurt and spread the mixture on a plate. Melt the butter in a small pan, stir in the red pepper flakes for 20 seconds, and drizzle over the top.
Let the sautéed leeks cool completely before mixing them into the yogurt; hot leeks can make it watery and give it a curdled appearance.
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