Meze Atlas, Fish and seafood

Ahtapot Salatası

Name: Ahtapot Salatası
Prep time: 90 min
Yield: 6 servings
Cuisine: Turkish
Ingredients: 1 kg octopus, frozen and thawed, cleaned; 1 onion, halved; 1 bay leaf; 2 tbsp wine vinegar; 80 ml olive oil; 1 lemon, juiced; 2 cloves garlic, crushed; 1 green pepper, diced; ½ bunch parsley, chopped; ½ tsp salt

/ah·ta·POT sa·la·ta·SUH/

Tender boiled octopus with olive oil, lemon, garlic and parsley

6serves

1 hr 30 minactive time

Goes with

White wine

Clean, citrusy white wine matches the lemon dressing and sweet octopus.

Also good with rakı.

Our chef's recipe, coming soon. This is the classic version, as it is made on most meyhane tables.

Ingredients

1 kgoctopus, frozen and thawed, cleaned
1onion, halved
1bay leaf
2 tbspwine vinegar
80 mlolive oil
1lemon, juiced
2 clovesgarlic, crushed
1green pepper, diced
½ bunchparsley, chopped
½ tspsalt

Method

Put the octopus in a pan with the onion, bay leaf and vinegar. Cover and cook on low heat for 10 minutes; it will release its own liquid.
Add just enough water to cover and simmer gently for 45 to 60 minutes until a knife slides easily into the thickest part.
Cool in the liquid, then drain and cut into bite-sized pieces.
Toss with the oil, lemon juice, garlic, pepper, parsley and salt. Chill for 30 minutes and serve cold.