Wild and cultivated greens hold an important place in western Türkiye’s coastal cooking. The İzmir Provincial Directorate of Culture and Tourism lists deniz börülcesi among the greens commonly blanched and served with lemon and extra-virgin olive oil. The Çanakkale cultural archive records a fuller salad version with grated tomato and garlic. This recipe follows that Çanakkale method while keeping the clean lemon-and-olive-oil character associated with Aegean herb dishes.
Deniz Börülcesi Salatası — Recipe Card
Turkish sea bean salad with tomato, garlic and lemon
Makes 4 servings · Serves 4 as a meze or side dish.US cup = 240 ml · tablespoon = 15 ml · teaspoon = 5 ml. Cup and weight conversions are approximate. Australian cooks: use a 15 ml measuring tablespoon.
Ingredient quantities and servings are scaled. Cooking times, pan sizes, frying oil depth, and temperatures stay the same; cook larger batches as needed.
Ingredients
How to make Deniz Börülcesi Salatası
Clean the sea beans
Rinse the sea beans thoroughly under cool running water without soap. Pick through them and trim away any brown, blackened or damaged ends.
Boil until tender
Bring the measured water to a rolling boil in a wide saucepan. Add the sea beans without salt and cook for 5–7 minutes. Test a thick branch: the tender green flesh should slide from the firm central stem without turning mushy.
Cool and remove the woody stems
Drain immediately and rinse briefly under cool running water. When comfortable to handle, hold each cluster at its base and pull the tender branches away from the tough central stem. Discard the stems, then let the greens drain very well.
Mix the dressing
In a serving bowl, combine the grated tomatoes, crushed garlic, lemon juice and olive oil. Stir until the tomato juices and oil form a loose, glossy dressing.
Dress, rest and serve
Fold the drained sea beans through the dressing without crushing them. Rest for 10 minutes, then taste before adding any of the optional salt. Serve cool or at room temperature.
Bring this recipe to your kitchen with a printable copy.
Print recipeRecipe from MyTurkishRecipes · https://myturkishrecipes.com/turkish-sea-bean-salad-deniz-borulcesi-salatasi. Quantities reflect your selected serving scale. Cooking times are estimates; follow the doneness cues.
A few helpful kitchen notes
Regional context
İzmir sources describe blanched coastal greens dressed simply with lemon and extra-virgin olive oil; the Çanakkale version specifically adds grated tomato and crushed garlic, as used here.
Shopping note
Sea beans may be sold as samphire or marsh samphire. Choose firm, vivid-green sprigs and avoid limp or darkened bunches. Despite the Turkish name, this is a succulent coastal green, not a black-eyed pea.
Salt
Sea beans can be quite salty. Never salt the boiling water, and add the optional salt only after the dressed salad has rested and been tasted.
Dietary notes
The base recipe is vegan, vegetarian and made from ingredients that do not contain gluten. Check packaged ingredient labels and consider cross-contact in your own kitchen; these labels do not certify suitability for coeliac disease or another medical diet.
How to store and reheat Deniz Börülcesi Salatası
Refrigerate the salad in a covered container within 2 hours and keep it at 40°F (4°C) or below. It has the best texture within 2 days; discard after 3 days. Serve cold or let it lose its chill briefly—do not reheat or freeze, as both damage the delicate texture.
Deniz Börülcesi Salatası: questions and answers
Can I use jarred sea beans?
Yes. Drain and rinse them thoroughly, then taste before deciding whether they need a very brief blanch. Jarred sea beans are usually softer and saltier, so omit the added salt unless the finished salad truly needs it.
Why are the stems removed after boiling?
Heat softens the succulent outer branches so they slide away from the fibrous central stem. Trying to strip raw sea beans is slower and can tear away much of the edible flesh.
Can I make Deniz Börülcesi Salatası ahead?
You can boil, strip and refrigerate the well-drained sea beans one day ahead. For the freshest color and texture, add the tomato dressing 10–30 minutes before serving.
