If you have not heard of glasswwort or more scientifically Salicornia europaea before, then your seafood dishes are missing a very good friend. Glasswort is a very well-known ‘seaweed’ here in Turkey mostly coastal cities like Izmir. It is like spinach in texture but needs more effort than spinach to prepare. For more information about the plant, you can visit the Wikipedia page here.
In my recipe I used enough ingredients for more than 6 people so don’t be put off by the pictures.
- 2 bundles of Glasswort
- 1 clove garlic
- Olive oil
- Lemon Juice
- Yogurt (optional)
In a large pan boil the glasswort. This will take minimum 30 minutes. Take one stem, see if it’s soft enough to come off from its inner skeleton.
When they are done, drain and run them under cold water. Since it’s a salt water plant, it’s very salt on its own, no additional salt needed at this part. Next part is a little tricky and tiring, separate the outer flesh of the plant from the inner skeleton-like hardness, one by one. This may take some time but think about the deliciousness that wait in the end.
When every stem is separated put them in a bowl, with your hands make them into smaller bits, almost like chopping with your hands.
Chop and mash garlic in a mortar, add the garlic, lemon juice, olive oil and a tiny bit of salt on the glasswort and mix them all together. This is the most beautiful side dish for any seafood but I make it whenever my dad barbecues. Keep in mind, next time you see glasswort in the market. Enjoy.