Turkish cuisine · Vegetable Dishes

Isırgan Otu Kavurması (Braised Nettles)

Young nettles blanched and braised with onions, cornmeal and butter – a wild-herb dish from the Black Sea coast.

Ingredients · for 4 servings

• 800 g young nettles
• 2 onions
• 3 cloves garlic
• 60 g cornmeal
• 50 g butter
• 2 tbsp olive oil
• 1 tsp pul biber (Aleppo pepper)
• 300 ml water
• Salt, pepper

Instructions

1. Sort through the nettles wearing gloves, using only the tender shoot tips, and wash thoroughly; finely dice the onions and chop the garlic.
2. Blanch the leaves in plenty of boiling salted water for 3 min. – this removes their stinging hairs – then shock in cold water, squeeze out well and chop coarsely.
3. Heat butter and olive oil in a wide pot and sauté the onions over medium heat for 6–7 min. until soft and lightly golden; add the garlic and cook for 1 min.
4. Add the chopped nettles and braise uncovered, stirring, for 5 min. until the residual moisture has evaporated and the mixture glistens.
5. Sprinkle the cornmeal evenly over it, stir in immediately and pour in the water in small amounts; simmer over low heat, stirring constantly, for 10–12 min. until the mixture binds and releases from the bottom of the pot.
6. Season with salt, pepper and pul biber and serve hot with cornbread or yogurt.