Oktapothi toursi

Oktapothi toursi

Pickled octopus

By
From
The Complete Middle Eastern Cookbook
Serves
6-8
Photographer
Alan Benson

Ingredients

Quantity Ingredient
1 octopus, about 1.5 kg
1 garlic clove, crushed
125ml olive oil
60ml vinegar
salt and freshly ground black pepper, to taste

For serving

Quantity Ingredient
lemon wedges
flat-leaf parsley

Method

  1. To clean the octopus, pull off the tentacles and remove the intestines and ink sac. Cut out the eyes and beak. Remove the skin and rinse well.
  2. Place the body and tentacles in a large saucepan without any liquid. Cover and simmer the octopus in its own juices over low heat until it turns deep pink and is tender — about 45–60 minutes.
  3. Drain the octopus. When cool enough to handle, strip off the suckers from the tentacles if desired. Cut the head and tentacles into bite-sized pieces and place in a bowl.
  4. Combine the garlic, oil, vinegar, salt if necessary, and pepper to taste in a small bowl and pour over the octopus. Mix well, then cover and leave to marinate in the refrigerator for 12 hours before using. Stir occasionally.
  5. To serve, lift the octopus out of the marinade, pile into a dish and garnish with lemon wedges and parsley. Supply cocktail sticks for your guests’ convenience.
Tags:
The Complete Middle Eastern Cookbook
Tess
Mallos
Middle Eastern
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