|samphire/deniz börülcesi looks like this|
Here is Sophie’s own lyrical description of what she did with her market samphire – I’m sure you will enjoy reading it just as much as I did:
|I boiled mine for 10 minutes|
Now, apparently the succulent deniz börülcesi does have tough stringy bits – inside the stem. And removing these was actually the fun part. You hold each clump of fronds at the base with one hand, grip with the other and move your second hand up the stem. Succulent soft juicy fronds of samphire plop into the waiting bowl, and you are left clutching something like a fish skeleton or umbrella frame. You discard this and grab the next clump. I know it sounds tedious but it was such fun. I forgot all about my deadline.
|stripping the juicy fronds off the woody stems|
When you have a bowlful of boneless samphire, you dress it. Please, please ignore alternative dressing suggestions out there. The Turkish way is utterly exquisite: olive oil, lemon juice and garlic. No pepper, no chilli, no mint or dill or any other kind of sprinkle (and I am a huge fan of herbs/ spices). I used about 3 huge walnut-sized cloves of garlic, two juicy lemons and almost a cupful of the greenest, golden-est olive oil. I then went into a kind of trance, only emerging when the bowl had been licked clean (I blame the cats).
|it shouldn’t be limp or soggy|