I love Samphire, which is quite surprising because I don’t eat that many green vegetables and this seems like a rather random plant to like. It is best served in the coastal line of Turkey, and I had a chance to try the dish in Bozcaada. My mom recently discovered that the salad goes great with roasted pine nuts so we had to try it immediately. These are the photos from yesterday.
You can find the recipe here, as well as some information about the plant itself. Couple of differences to note: We also added pine nuts at the end —it made everything even more delicious and we left samphire in the boiling water for 10-15 minutes rather than a few. The single most important tip is that you shouldn’t add any salt to the water since the plant itself is quite salty enough!