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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)
- 2 bunches samphire
- 4-5 tablespoons evoo
- 1 juice of a lemon
- 1 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.