SEA BEAN SALAD (Turkish, Vegan)


 


 




Ingredients  ( 2 servings )


½ lb (225 gr) sea beans     2 cloves of garlic


1 tsp red pepper flakes (or to taste)     1 tsp black pepper (or to taste)


2 tbsp extra virgin olive oil     4 tbsp freshly squeezed lemon juice (or to taste)

 




Instructions


1.  Soak the sea beans in plenty of water for about 20 minutes to dilute the salt and get rid of the sand. Rinse with fresh water and drain.


2.  Fill a bowl with ice water.


3.  Boil plenty of water. Add the sea beans and boil for 60 seconds.  Do not overcook.


4.  Drain quickly and put the sea beans in cold water to complete the blanching which would bring out the bright green color. Leave the sea beans in the bowl for about 10 minutes.


5.  Shake the water off. Gently pat dry with a paper towel. Cut the woody bottoms. Use only the top 5 inches of the branches. You can break the branches off the woody stems.


6.  Finely dice the garlic.


7.  Mix the olive oil, garlic, black pepper and red pepper flakes.  Pour over the sea beans and mix.


8.  I recommend avoiding salt as sea beans are naturally salty. 

 

NOTES: Sea Beans are plants that grow in saline environments, such as seacoasts and salt marshes. They are abundant on Turkey's Aegean Sea coast.  Although sea beans and glasswort share the same genus, Salicornia, they are different plants.  This simple salad recipe brings out the culinary qualities of the plant perfectly.  For a glasswort salad recipe please visit the link below.  



GLASSWORT (SAMPHIRE) SALAD (Turkish, Vegan)

 

Comments

Post a Comment

Popular posts from this blog

SOYA GRANULES WITH GREEN LENTILS (Turkish, Vegan)

Image
    Ingredients ( 4 servings ) 3/4 cup soya granules     1 cup green lentils     1 medium onion 2 heaped tbsp tomato paste        3 tbsp olive oil     1 ½ cup hot water Salt, pepper   Instructions 1.   Soak the soya granules in boiling water for half an hour. Drain and gently squeeze the liquid out of the soya granules. 2.   Wash and boil the green lentils for about 15-20 minutes. Drain. Set aside. 3.   Chop the onion finely. 4.  Heat the the olive oil in a pan and sauté the onions on medium-low heat until they are transparent, for about 5 minutes. 5.   Add the soya granules, mix well and sauté for about 5 minutes. 6.   Add the green lentils, hot water, tomato paste salt and pepper to taste. Mix well until the tomato paste dissolves. 7.   Cook on medium-low heat, covered, for about 10-15 minutes mixing occasionally. You can c...
Read more

EZO BRIDE’S SOUP (EZO GELİN ÇORBASI) (Turkish, Vegan)

Image
    Ingredients  ( 4 servings ) Soup:     1 cup red lentils     2 tbsp large-grain bulgur     1 tbsp rice     1 medium onion 2 cloves garlic     2 heaped tbsp tomato paste     2 tbsp vegetable oil     7 cups hot water     Salt, pepper Sauce:     2 tbsp vegetable oil     2 tbsp flour     1 tbsp red pepper flakes or red hot chili powder 2 tbsp dried mint   Instructions 1.   Wash the red lentils under running water for a few minutes to eliminate the starch. 2.   Chop the onion and garlic finely. 3.   Heat 2 tbsp vegetable oil in a pot and add the onions. 4.   Sauté the onions over medium heat for about 3-4 minutes until they are transparent. 5.   Add the chopped garlic. Sauté for another minute.   6.   Add the red lentils, bulgu...
Read more

CAULIFLOWER SALAD (Turkish, Vegan)

Image
    Ingredients  ( 2 servings ) 3 heaped cups of uncooked cauliflower florets      1 tbsp extra virgin olive oil 1 ½ - 2 tbsp freshly squeezed lemon juice (or to taste)   Salt, freshly ground black pepper   Instructions 1.   Boil enough water in a pot. Add the cauliflower florets. Boil for 5 minutes or until the florets are tender but maintain their crunch. You can also steam. Drain. 2.   Mix the olive oil, lemon juice and salt in a bowl. Add the cauliflower florets while they are still hot. 3.   Add freshly ground black pepper to taste. Mix. 4.   Allow the salad to absorb the sauce and cool for about 20 minutes. Mix occasionally. 5.   Serve at room temperature.            
Read more