This Ayvalik-style meze tosses samphire with wild greens and lemon for a bright salty Aegean plate.
12 min prep 8 min cook
Keeps the screen on · step-by-step guide · built-in timer
Pick over the sour herbs, wash them in plenty of water, and remove the thick stems.
Chop the herbs coarsely and drain off excess water, bringing them to a size that will mix with the samphire.
Turn the garlic in olive oil, add the herbs, and saute for 5 minutes until they wilt.
Add the lemon juice and boiled samphire, then serve as a warm mezze.
💡 Tip: Taste the samphire before adding salt; it may not need any extra seasoning.
🍽️ Serving suggestion: Squeeze lemon over the sauteed greens and serve warm as a mezze plate.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~116
kcal calories
4
g protein
10
g carbs
6
g fat
0.4g
Sugar
6.6g
Fiber
15.4mg
Sodium
1.6g
Saturated fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Moderate satiety, fine between meals
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