Deniz Börülcesi Salatası — Samphire with Lemon and Garlic

Deniz börülcesi grows in salty coastal ground and is a signature Aegean meze. Its natural salinity needs only olive oil, lemon, and garlic.

Serves 4 | Prep 15 minutes | Cook 8 minutes

INGREDIENTS

• 2 bunches fresh samphire (deniz börülcesi)

• 2 garlic cloves, crushed

• Juice of 1 lemon

• 60 ml extra-virgin olive oil

• 1 tsp grape or apple vinegar, optional

• Black pepper, optional

METHOD

1. Rinse the samphire thoroughly. Boil in unsalted water for 7–9 minutes, until the flesh slips easily from the tough central stems.

2. Drain and plunge into ice water. Pull each tender green branch away from its stringy core.

3. Whisk the garlic, lemon, olive oil, and vinegar. Toss gently with the samphire.

4. Rest for 15 minutes and serve at room temperature.

AUTHENTICITY NOTE

Do not salt the cooking water or dressing before tasting: samphire is naturally salty. Removing the woody inner stems is essential for the correct tender texture.