Description
We forage for these in the mountains surrounding my farm in Turkey in the months of May June
these gems are picked prior to flowering with the thorns on, and taken back to the farm where we
wash and drain, they are then cured for a month in salt water and citric acid, after which we remove
and rinse and then serve with a dressing of olive oil and lemon juice, this is a Cypriot speciality
or you can serve in a salad or on a pizza or try blending with anchovies, garlic, chilli pepper and
and cook in olive oil
add some prawns and squid towards the end of the cooking process and serve with pasta
(you can add passata to the ingrediants if you wish)
