Here is the recipe for Samphire Salad / Deniz Börülcesi Salatası. It is a refreshing dish, but not very popular. Even many Turkish ladies see it but do not prepare it. On the other hand for the British, French, Dutch and Japanese samphire is not a new news. Actually during May and June it is very often seen in the Turkish markets. Probably the reason that it is not too often a guest at many homes is because the preparation is somewhat different and it is found too salty. With this recipe you will see that when boiled and cooked with this recipe it is a nice, refreshing dish.
I hope you try and like it because samphire has many rare minerals and calcium. It is very cheap as well.
To make it less salty prepare a pot of boiling water and add the samphire in it. Add also 3 garlic cloves to the boiling water to add flavour.
Cook until samphire is soft enough to take out the stem. Gently push out the edible darker green part and discard the stem. If you turn gently back and forth it will come out easily. In Turkish samphire is called deniz börülcesi-sea pea making one think that the plant is grown under the sea; but it is probably because of the fish bone like stem it has. You have to check each and every one for this stem and take it out.
Once you get rid of the thick stem in the middle of each one, mix well with good quality olive oil, some pomogranate sauce and vinegar. You are ready to serve. Goes perfect as a side dish to fish dishes due to its name in Turkish.