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.
Servings 6
Calories 42kcal
Ingredients
- 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
Instructions
- 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.
Notes
- 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.