Turkish cuisine · Salads & Mezze

Golden Thistle Salad

Aegean golden thistle stalks, braised in olive oil with lemon, served cold as a wild-greens meze.

Ingredients · for 4 servings

• 600 g golden thistle stalks (şevketi bostan)
• 1 lemon
• 1 onion
• 3 garlic cloves
• 1 carrot
• 100 ml olive oil
• 1 tsp sugar
• 1 tsp salt
• 1/2 bunch dill

Instructions

1. Using a peeler, free the thistle stalks from their spiny edges and fibrous skin, cut into 5 cm long pieces, and place immediately in water with the juice of half a lemon so they don't brown.
2. Cut the onion into fine half-rings, coarsely chop the garlic, and cut the carrot into thin slices.
3. Warm half the olive oil in a wide pot and sauté the onion, garlic, and carrot over medium heat for 5–6 min. until translucent, without browning.
4. Add the drained thistle stalks, season with sugar and salt, and pour in 150 ml water and the remaining lemon juice.
5. Braise covered over gentle heat for 25–30 min. until the stalks are tender but not yet falling apart, then reduce the liquid uncovered for 5 min. down to a few spoonfuls.
6. Drizzle with the remaining olive oil and let cool completely to room temperature, sprinkle with chopped dill, and serve cold.