Olive Oil Muğla Sarmac (Wild Asparagus)
Quick answer
Olive Oil Muğla Sarmac is prepared by sautéing fresh sarmac herbs with olive oil and onions, then simmering them on low heat. This delicious dish is one of the healthiest and most practical olive oil recipes of Mediterranean cuisine.
- Total time
- 50 dk
- Servings
- 4
- Calories (est.)
- ~180 kcal
- Difficulty
- orta
sarmac herb recipe · mugla cuisine · wild asparagus olive oil
50 dk · 4 servings · 180 kcal
Ingredients
- 500 grams fresh wild sarmac (wild asparagus)
- 1 large onion
- Half tea glass olive oil
- 1 teaspoon tomato paste
- 1 teaspoon sugar
- 1 teaspoon salt
- 1 cup hot water
- Juice of half a lemon
Method
- Wash the sarmac herbs, discard the tough ends, and chop them into 3-4 finger lengths.
- Finely chop the onion for cooking.
- Heat olive oil in a wide pan and sauté the onions until translucent.
- Add the tomato paste and sauté together with the onions for 1-2 minutes until fragrant.
- Add the chopped sarmac herbs, salt, sugar, and hot water to the pan.
- Cover the pan and simmer on low heat for about 25 minutes until the herbs are tender.
- Drizzle with lemon juice just before removing from heat, let it rest, and serve.
Be careful not to add too much water while cooking; letting it cook in its own juices enhances the flavor.
FAQ
What is sarmac herb?
Sarmac is a type of wild asparagus that grows naturally in spring around the Aegean region, especially Muğla, featuring a sweet and slightly bitter taste.
Should sarmac with olive oil be served cold?
Yes, since it is an olive oil dish, it tastes much better when served at room temperature or chilled.
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