Turkish samphire / sea asparagus / salicornia is great as a small salad along with fish. Or as a part of turkish meze with many different dishes. See the 3 recipes here
Ret appetizer, Meze, salad , meze, appetizers, Vegetarian
Køkken Mediterranian, Turkish
Keyword different salad
Forb. tid 10minutter
Tilb. tid 10minutter
Samlet tid 20minutter
½lemon,only the juice
Sådan gør du
1: Rinse and clean samphire thoroughly. There may be some sand in it.
2: Boil plenty of water and put the samphire in the pan. Cook it for 8-12 minutes
3: Quickly get the stalks into a doorway and pour over with cold water. Then you stop the further boiling and the samphire retains its beautiful color. Let them dry a bit and put them in a small dish.
4: If some of the stems feel a little thick and hard, try to wiggle the "branch" out of the stalk, so that you are left with the clean soft flesh. But it does require a little fingernail and caution.
4: Tear the garlic in a small bowl and add lemon juice and oil. Pour the dressing over the samphire.
5: Serve immediately (can rest a bit) with, for example, new potatoes and fish or use it alone as a meze or a small salad for the food.
Remember to rinse the samphire very well.Boil in plenty of water and rinse immediately after boiling with ice-cold water.This is how they retain the color best.Remember that there may be a “tree end” in the branch.It should be gently pulled out, so that the juicy soft meat can be eaten.And just a few extra recipes.Recipe 2: • Add 3 cloves of garlic to the water, while it is boiling and put in the samphire. Cook for 8-10 minutes.Mix ½ dl of olive oil with ½ tablespoon white grapefruit vinegar (or white wine vinegar), ½ tablespoon pomegranate vinegar, ½ tablespoon bell pepper, ½ tomato in small cubes and a little "pul biber" / chili flakes and add it to the cooled samphire.Recipe 3: Boil the samphire with plenty of water and 1 teaspoon baking soda.Rinse with cold water after 8-10 minutes.Add some lemon juice and 1 tablespoon olive oil.Mix a dressing of 1 tbsp mayonnaise, 1½ dl of Turkish yogurt and 1 clove of grated garlic and serve with the salt.
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