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Octopus Salad and Tarhana Paste Recipe

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Octopus Salad and Tarhana Paste Recipe
SERVES HOW MANY
for 2 person
PREPARATION TIME
50 minutes
COOKING TIME
50 minutes

The salad made from octopus cooked in aromatic water for a long time, which The Marmara Taksim Tuti Restaurant Executive Chef Tolga Özkaya shared his taste secrets with Yemek.com, and the tarhana paste, created from the harmony of strained yoghurt and tarhana, take their place in the same appetizer plate, whetting the appetite.

 
Ingredients for Octopus Salad and Tarhana Paste Recipe

To boil the octopus:

  • 200 grams of octopus
  • 1 medium sized onion
  • 5cl . White wine
  • 2 bay leaves

For the salad:

  • 1/8 bunch of dill
  • 1/8 lime _
  • 20 ml. olive oil
  • 1 cherry tomato
  • 1/4 chives _
  • 1/4 teaspoon salt
  • 1/4 teaspoon white pepper
  • 1/4 teaspoon cajun spice

For Tarhana Paste:

  • 30 grams of tarhana powder
  • 40 grams of strained yoghurt
  • 1/8 bunch of dill
  • 1/8 bunch of parsley
  • 1/8 bunch of mint
  • 2 grams of garlic
  • 3 grams of pepper paste
  • 4 grams of walnuts
  • 1 gram of olive oil
  • 2 grams of dried mint
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon granulated sugar
  • 1/2 teaspoon chili pepper

To serve Tarhana Paste:

  • 3 mini cocktail cornets with sesame seeds

How to Make Octopus Salad and Tarhana Paste Recipe?

  • To make the octopus flavorful and tender; Add onion, white wine, bay leaf and enough water to cover and cook for about 3 hours.
  • After cooling quickly, clean the octopus and chop the arms into large pieces.
  • Finely chop the dill and chives. Chop the peels of the lime slices into julienne shapes. Squeeze the juice. Cut the cherry tomato into small cubes.
  • Mix the chopped salad ingredients with olive oil, salt, white pepper and Cajun spice, then mix with the cold cuts of octopus. Your octopus salad is ready, it can already take its place on the plate.
  • To prepare tarhana paste; Mix the strained yoghurt and tarhana powder with a fork.
  • Finely chop parsley, dill and mint. Grate the garlic and add it to the strained yoghurt with tarhana along with the chopped greens.
  • Add pepper paste, finely ground walnuts, olive oil, dried mint, salt, black pepper, granulated sugar and chili pepper.
  • After mixing all the ingredients, serve it in mini cocktail cornets with sesame seeds. Share this delicious one-shot appetizer with your loved ones.