Turkish cuisine · Salads & Mezze

Ahtapot Salatası

Tender braised octopus sliced with red onions, parsley, olive oil and plenty of lemon.

Ingredients · for 4 servings

• 1 kg octopus (cleaned, frozen)
• 1 onion
• 2 bay leaves
• 1 red onion
• 1/2 bunch parsley
• 6 tbsp olive oil
• 1 lemon
• 1 tsp sumac
• 1 tsp salt
• 1/2 tsp pepper

Instructions

1. Thaw the frozen octopus overnight in the refrigerator – freezing tenderizes it – then rinse cold and drain.
2. Bring a large pot of water to a boil, add the halved onion and bay leaves, and dip the octopus in briefly three times until the tentacles curl.
3. Cook the octopus unsalted over very gentle heat, covered, for 50–60 min. until a knife slides into the thick part of the tentacles without resistance, then let cool in the broth for 15 min.
4. Separate the tentacles from the head and cut into even slices of about 1 cm; shave the red onion into thin half-rings and briefly knead with the salt to take off its sharpness.
5. Toss the octopus, onion and coarsely chopped parsley with olive oil, the lemon juice, sumac and pepper, and let marinate chilled for at least 30 min.
6. Arrange lukewarm or cold on a flat platter, drizzle with the marinade oil, and serve with lemon wedges as part of a rakı table.