Tag Archives | Fethiye

Samphire (Sea Beans, Deniz Borulcesi) with Salmon, tomatoes and Olives

By Ozlem Warren on June 10, 2013 in Appetizers and Mezes, Fascinating Turkey, Seafood 26

Succulent Samphire is in season at the moment, and it pairs with fish, boiled egg, broad beans beautifully

Succulent Samphire, deniz borulcesi or sea beans, as it is called in the US, is in season at the moment, and it pairs with fish, boiled egg, broad beans beautifully

Have you ever tried Samphire, or as we call in Turkey, deniz borulcesi? Samphire is in season at the moment and I was delighted to find this delicious sea vegetable at my local market, what a treat. Marsh Samphire, deniz borulcesi, is a succulent plant of the salicornia species, not a seaweed and it is a popular mezze ingredient in the Aegean & Mediterranean coast of Turkey. Samphire is also a fashionable sea vegetable in the UK at the moment; it has a short season (July to August) so make the most of it if you can. A reader kindly also informed me that samphire is called sea bean in the West Coast, US – and that makes perfect sense-. It pairs any grilled fish beautifully and samphire’s crisp texture and naturally salty, succulent taste is the taste of summer at the Aegean for me. Just one bite and I feel the sea breeze, the turquoise Aegean calling for me straight away..

Samphire’s crisp texture and naturally salty, delicious taste is the taste of summer at the Aegean for me.

Once described as the poor man’s asparagus, the mash samphire is not only delicious but very nutritious too. It is rich in vitamins A, B2, B15, C,D, amino acids and more. Some supermarkets, like Waitrose in England also carry samphire next to the fish counter, so worth checking out. Samphire is also delicious especially with egg, broad beans, for a vegetarian option.

Samphire paired deliciously with baked salmon, cherry tomatoes, anchovies and olives.

I prepared the samphire, deniz borulcesi, in a simple dressing of extra virgin olive oil, garlic and lemon juice, like it is prepared in Turkey for a mezze spread; this dressing complemented the samphire beautifully next to our baked salmon with cherry tomatoes, olives and anchovies. Avoid using salt, as there is plenty natural salt here through anchovies and the samphire or sea beans. A very easy and delicious recipe, l hope you enjoy it too.

I am passionate about my homeland’s delicious, healthy Turkish cuisine, packed with seasonal produce and wholesome ingredients and recipes like this one. My cookery book, Ozlem’s Turkish Table, includes over 90 authentic Turkish recipes, with stunning photography and my personal stories, if you’d like to get a signed copy, you can order at this link, it is delivered worldwide, promptly.

Afiyet Olsun,

Ozlem

Serves 4

Preparation time: 15 minutes Cooking time: 30 minutes

4 salmon fillets

16-18 cherry tomatoes, halved

30ml/2 tablespoons olives, pitted and halved

3 small fillets of anchovies in olive oil (from the tin); drained

30ml/2 tablespoons olive oil

Ground black pepper to taste

Wedges of lemon to serve

For samphire (or sea beans or deniz borulcesi) & the dressing:

350g/12 oz. fresh samphire (deniz börülcesi)

Juice of 1/2 lemon

1-2 cloves garlic, crushed and finely chopped

30ml/ 2 tbsp. extra virgin olive oil

Preheat the oven to 180C/350F/Gas 4

Spread the cherry tomatoes, olives and the anchovy fillets over and around the salmon fillets.

Grease the baking tray with the olive oil and place the salmon fillets on it. Spread the cherry tomatoes, olives and the anchovy fillets over and around the salmon fillets. Season with ground black pepper. Place the tray in the preheated oven for about 20-25 minutes (please refer to cooking instructions at the packaging as cooking time may vary with the size or type of the fish), until the fish is cooked and the tomatoes starting to turn crisp at the edges.

Samphire with olive oil, garlic and lemon juice

While the salmon is in the oven, prepare the samphire. Trim to remove the tough woody parts of the lower stalks and give it a light wash to remove any grit. Steam the samphire over a pan of boiling water for a few minutes. Cool the samphire in iced water and set aside in a serving bowl.

Samphire is delicious with a simple dressing of olive oil, garlic and lemon juice.

Combine the olive oil, chopped garlic and the lemon juice in a bowl and drizzle this sauce over the samphire or deniz borulcesi, mix well.

Samphire in olive oil, lemon juice and garlic with the baked salmon; delicious combination.

Afiyet Olsun,

Ozlem

Glorious South Coast of Turkey – Kalkan, Fethiye, Oludeniz and more- & Its Wonderful People

By Ozlem Warren on September 3, 2012 in Fascinating Turkey 16

Turquoise Med amongst olive trees; ever so inviting.

Have you ever been to the south coast of Turkey? Being a native of Turkey, I have spent many happy childhood holidays at the west and south coast of Turkey – beautiful turquoise sea, sun kissed sandy beaches, watermelon (favorite childhood fruit!) and delicious food to indulge; always looked forward to the holidays.

During the last 15 years or so, we have been a regular to the south coast of Turkey; Fethiye, Oludeniz, Kalkan, Marmaris and many more wonderful locations. The ever so inviting Mediterranean, olive trees, wonderful food and its people never disappointed us; always energizing, always inspiring and relaxing. Please check out the wonderful blog on Fethiye and surroundings, Turkey’s For Life ; I am sure you will be inspired by these amazing locations.

Fisherman and boats getting ready for the daily catch in Kalkan

We have been going back to Kalkan during the last 8 years, on and off. Apart from its quaint village and wonderful bays, it is the local, friendly people drawn us to this wonderful part of the world.

The quaint village of Kalkan, getting ready for the day

Wonderful pottery, locally made in Kalkan and Fethiye region.

Kalkan also have a vibrant, inspiring art scene; wonderful art galleries, artisan local pottery shops all so worth stopping by. I loved reading Turkish Travel Blog’s Kalkan – Inspiration on my solo holiday– do please check out her post on the art scene and inspirations Kalkan provided to many.

How about its people? I think wherever you go, it is the people, the locals you come across that make the difference. We have been lucky enough to meet and make friends with wonderful locals at the region – and always so nice to find them again there next time we visit!

Take our friend Coskun. He is a native of Kalkan, born and bred, has been in tourism industry for years already. He studies Tourism at University in Antalya, has worked in many different resorts so far. But it is in Kalkan he feels he is happier and belongs to. Always so friendly, can’t do enough for you kind of person, always with a smile – we do hope to see him next time we are there:)!

How about dear Buket? Another lovely local from Fethiye, with a big heart and smile. Buket is not only a wonderful complementary therapist but a very talented painter – another tribute to the art scene of the region- Her optimism, zest for life is infectious.

One of Buket's lovely paintings, what a wonderful sunflower, isn't it?

And we do love the food in the region; surrounded by the wonderful olive trees, you are spoilt with the delicious olive oil, freshest fruit and vegetables. Here are a few samples of what we enjoyed;

Greek salad with a twist; using Turkish white cheese and olive oil this time.

Turkish flat bread with cheese and tomato; our regular lunch in Kalkan, so delicious.

The pide is baked freshly there in front of you with various toppings, so delicious and you can easily recreate at your home. Here is my version of this delicious flat bread with cheese and tomato and various toppings, do hope you can have a go sometime.

My version of flatbreads with cheese&tomato, cheese&spinach and ground meat fillings

I wanted this post a little heartfelt tribute to the wonderful south coast of Turkey that has always called us back and filled us with inspirations and happiness. I truly hope you can make it there sometime – if so, please have a dive in to the turquoise Mediterranean for me too: )