|an array of spring greens: dill, flat leaf parsley, cücük, and spring onions|
Here is another example of the vast array of spring greens that you can find at any local pazar or Turkish street market, but especially out in the country and especially in spring.
|I think it looks great! Omelette made with these spring greens and some tomato|
Last week we were in Assos, our village overlooking the beautiful Aegean, and I took this picture at the weekly market in our neighbouring town of Ayvacık.
How can I not have noticed this particular one before? They are so delicate with their elongated stems and little bulb at the end of each, almost designer.
|they look so elegant, don’t they?|
What it is, of course, is an offshoot of the simple spring onion. In the village, nothing is wasted and this is a good example of waste not, want not. One bunch was 1 lira so I bought one, and at the same time found out how to prepare it.
Cut off that bulb-like end, the cücük, I was advised. Then chop up the stems and crack an egg or two on top. Finish off with a sprinkling of chopped dill.
|as you can see, the stems are not only sturdy but hollow inside|
|I actually went the omelette way and added some chopped tomato|
|Here we are: omelette with chopped cücük stems|
Over the years I have discovered that this is the classic Turkish answer to any kind of greenery. Eggs, and then, failing that, use that particular herb or greenery in a börek!
I really thought this would taste overwhelmingly of spring onions but to my surprise, it wasn’t so much the taste that made it special but the texture: crunchy!
So the moral of the story is: don’t hesitate if you see something different and perhaps unknown at your local market this week. For sure, if it’s on sale, it won’t harm you so why don’t you buy it and try it in the time-honoured Turkish way with eggs or otherwise in a börek? Whatever you do, it’ll make a healthy dish!