Meze dishes are the stars of Ottoman cuisine. The word meze refers to side dishes that accompany alcoholic beverages or main dishes. The other day, I saw a news report on a national TV channel saying that some freaks (yeah I am jealous, I should have thought of that before those guys) decided to take the Guinness challenge of cooking 1500 mezes in one day, original recipes from Ottoman cuisine and they succeeded. I am sure this samphire meze was one of those 1500 dishes. It’s a widely available dish in Turkey, especially at seafood restaurants. I suppose the plant is also quite common in the UK and Australia, I don’t know about the US though. In Turkey the best deniz borulcesi, i.e. marsh samphire, is available in spring through early summer. The greener the better, as it reddens it gets saltier and coarser, you wouldn’t want that on your plate, considering the stringy bits in the cores of the stalks. Another trick is buying or picking them with the roots still intact, as this makes the process of removing the strings easier. If you ever decide to make this into a salad or meze, make sure that you season it with garlic, the two go really nice together.