Author Notes: A summer breeze from the sea, that is what this lovely sea vegetable is. It is one of the favourite meze dishes served with our traditional drink Rakı. —Piper Nigrum (GamzE)
juice of a lemon
clove of grated garlic
- Give samphire a good wash before cooking to remove any sand or dirt that may be attached..
- Bring a big pot of water to a boil. Blanch for 6-10 minutes with roots and stalks on. Refresh in cold ice water. Hold the end of the roots and pull. The flesh will separate from the stalks.
- Place them on a serving dish. Mix olive oil, lemon juice and grated garlic. Pour the mixture on top and serve. You can also mix the blanched samphire with garlic yogurt , and drizzle some evoo on top as this is another favorite meze dish.