A refreshing meze made from sea beans, the delicate sea vegetable of the Aegean coast, dressed with only olive oil and lemon. With its lightly salty-sour taste and crunchy texture, it is an indispensable starter for fish tables and raki gatherings.
Trim the tough stem ends off the sea beans and rinse several times in plenty of water to remove excess sand and salt.
Boil in boiling water for 2-3 minutes; overcooking gives it a fibrous texture. Drain and immediately transfer to ice water to preserve its color.
Toss the drained sea beans with chopped garlic, olive oil and lemon juice; sprinkle with red pepper flakes if desired.
Once cooled, transfer to a serving plate and drizzle with a few more drops of olive oil before serving.
Important: Sea beans (samphire) are naturally salty, so don't add extra salt to the boiling water. This meze doesn't contain any specific allergen. Note: if boiled too long, it develops a fibrous, tough texture — don't exceed 2-3 minutes, and transfer it to ice water immediately.
If you plunge the sea beans into ice water right after boiling, they keep their bright color and stay crisp.
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