Samphire with garlic

Samphire with garlic

Deniz börülcesi

By
From
Istanbul
Serves
2
Photographer
Steven Joyce

Samphire, also known as glasswort, marsh samphire or pickleweed, is often translated as sea bean in Turkey, which makes sense – it grows in salty coastal areas, and its fronds do look a little like green beans. It can be served as a meze dish but is also lovely served alongside fish. Samphire is in season during the summer months. Look out for bright green fronds and discard any woody stems before cooking.

Ingredients

Quantity Ingredient
150g samphire
1 teaspoon butter
1 teaspoon olive oil
1/2 garlic clove, very finely chopped
1 teaspoon lemon juice, (or more to taste)

Method

  1. Pick over the samphire and wash it thoroughly under running water in a colander. Melt the butter in a wide pan and add the oil. Add the samphire and garlic and toss in the hot butter and oil mixture.
  2. Cook over a low heat for 1–2 minutes, until hot through. Remove the pan and serve in a warmed bowl, with a squeeze of lemon juice over the top. As samphire grows in salty conditions it won’t need more salt.
Tags:
Istanbul
Turkey
Turkish
Rebecca
Seal
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again