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Samphire & Yoghurt Recipe (Geren)

Geren is a perfect addition to your summer meze table. Creamy yoghurt mixed with samphire (deniz börülcesi) gives a crunchy taste of the sea.
Course Meze
Cuisine Turkish
Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings 6
Calories 42kcal
Author Turkey's For Life


  • 1 bunch of samphire
  • 1 red capsicum pepper deseeded & roughly chopped
  • 5 tbsp thick natural yoghurt
  • 2 cloves garlic peeled & grated
  • 1 tbsp olive oil
  • 1 tsp chilli flakes


  • After removing the tips from your samphire you need to get the rest of the young shoots.
  • Hold the top of the stalk between your finger and thumb so any younger shoots are pointing upwards.
  • With the finger and thumb of your other hand, grip the top and run down the stalk.
  • The younger shoots will snap away and you can add these to your tips.
  • Bring a small pan of water to the boil.
  • Now plunge your samphire into the boiling water for around 3 minutes.
  • Drain in a colander and run cold water over the samphire so that it doesn't continue to cook.
  • Meanwhile, fry your pepper in hot oil until the edges are charred and then remove from the heat.
  • Mix your yoghurt and garlic in a bowl.
  • Add the olive oil and chilli flakes and mix thoroughly until the oil is blended.
  • When your samphire and peppers have cooled down, add these to your yoghurt and mix.
  • Place your geren in the fridge for an hour or so until chilled.


  • As with all our recipes, calories per serving of geren can vary depending on the brand of yoghurt you are using and the serving size.
  • We are serving our geren as a meze so this recipe will make around six servings.
  • Your geren will keep in the fridge for a few days if covered.