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Melocan refers to the fresh shoots gathered from the tips of thorny shrubs in the countryside of Ordu, especially after spring rains. This medicinal herb, believed to purify the blood, is brought to the table by sautéing with plenty of onions. It is one of the most delicious and authentic representatives of the forage-to-table movement in Ordu culinary culture.
Ingredients
- 1 kg fresh melocan shoots
- 3 medium onions
- 3 tablespoons butter
- 1 tablespoon pepper paste
- Salt and red pepper flakes
Preparation
- Trim the tough parts of the melocan shoots, wash thoroughly, and chop into 2-3 cm pieces.
- Boil in salted water until soft, then drain and rinse with cold water.
- Melt butter in a pan, add sliced onions, and sauté for a long time until golden brown.
- Add pepper paste and sauté until fragrant, then add the boiled melocan and spices, cooking together for about 10 minutes.
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40.7941° N, 37.4963° E