How to Make Turkish Samphire
Kidney bean, whose homeland is India and South Asia; As it is a plant that grows on the coasts of the sea and traps minerals in the sea, it is one of the herbs with high nutritional value. It is mostly in Aegean cuisine in our country. The sea bean, which contains its salt and sourness in its natural structure, is easily prepared by boiling and pouring only olive oil. It is especially recommended for goiter patients since it contains high iodine content.
- 3 cloves of garlic, peeled
- 1 bunch of samphire
For the sauce:
- 50mL olive oil
- 1 tablespoon of white wine vinegar
- 1 tablespoon pomegranate molasses
- 1 tablespoon red pepper flakes
- Bring a pot of water to the boil and add whole garlic.
- Add samphire to the boiling water and boil for 7-8 minutes.
- Drain and let the cooked samphire cool.
- Once the samphire is cool, extract the middle woody stems from the samphire by holding the end and sliding the middle hard part out. Put the green, soft samphire into a bowl.
- Mix all the sauce ingredients together. Pour over the samphire.
- Drizzle with olive oil and serve.
Begin cleaning the kidney bean from the bottom. Cut the muddy areas and rinse with plenty of water.
Be careful not to leave any of the stems inside the green samphire while cleaning. Otherwise, you may be uncomfortable while eating.
Since samphire contains sea salt already, do not add salt to this recipe.
You may like to serve with 2 tablespoons natural yogurt.