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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.

Prep Time
20 mins
Cook Time
20 mins
Total Time
25 mins
Servings: 6
Calories: 42 kcal
Course: Appetizer
Cuisine: Turkish

Ingredients

  • 1 bunch samphire
  • 1 red capsicum pepper (deseeded & roughly chopped)
  • 5 tablespoons thick natural yoghurt
  • 2 cloves garlic (peeled & grated )
  • 1 tablespoon olive oil
  • 1 teaspoon chilli flakes

Instructions

    Cup of Yum
  1. After removing the tips from your samphire you need to get the rest of the young shoots.
  2. Hold the top of the stalk between your finger and thumb so any younger shoots are pointing upwards.
  3. With the finger and thumb of your other hand, grip the top and run down the stalk.
  4. The younger shoots will snap away and you can add these to your tips.
  5. Bring a small pan of water to the boil.
  6. Now plunge your samphire into the boiling water for around 3 minutes.
  7. Drain in a colander and run cold water over the samphire so that it doesn't continue to cook.
  8. Meanwhile, fry your pepper in hot oil until the edges are charred and then remove from the heat.
  9. Mix your yoghurt and garlic in a bowl.
  10. Add the olive oil and chilli flakes and mix thoroughly until the oil is blended.
  11. When your samphire and peppers have cooled down, add these to your yoghurt and mix.
  12. 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.

Nutrition Information

Serving 1 Calories 42kcal (2%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 42

% Daily Value*

Serving 1
Calories 42kcal 2%

* Percent Daily Values are based on a 2,000 calorie diet.