Very tasty and fresh appetizer from Turkish cuisine.
Bring a large saucepan of water to a rolling boil. Fresh samphire is naturally very salty, so make sure you don't add any salt to the water. Once your pot is boiling, add the samphire, stalks and all. Let it boil for 10 to 15 minutes. When the flesh turns bright green and seems tender, strain out the cooked samphire and plunge it into cold water to prevent it from overcooking. Drain off all the water. You can also gently spin it a few times in a salad spinner. Once the cooked samphire is cool enough to handle, you should be able to pull the flesh off each hard stalk easily. It should come off in long, hollow tubes. Discard the stalks as you go along. Place the cooked samphire in a large bowl. Using your fingers, gently toss the samphire together with the olive oil, garlic, and lemon juice.
Servings 2 * Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Bring a large saucepan of water to a rolling boil. Fresh samphire is naturally very salty, so make sure you don't add any salt to the water.
Once your pot is boiling, add the samphire, stalks and all. Let it boil for 10 to 15 minutes.
When the flesh turns bright green and seems tender, strain out the cooked samphire and plunge it into cold water to prevent it from overcooking. Drain off all the water. You can also gently spin it a few times in a salad spinner.
Once the cooked samphire is cool enough to handle, you should be able to pull the flesh off each hard stalk easily. It should come off in long, hollow tubes. Discard the stalks as you go along.
Place the cooked samphire in a large bowl. Using your fingers, gently toss the samphire together with the olive oil, garlic, and lemon juice.
